Tamarind Fish Curry

Stuff

  • 4 tblspn vege oil
  • 1 tblspn yellow mustard seeds
  • 1 large onion, finely chopped
  • 15 g garlic, fine grated
  • 50 or so curry leaves, [fine chopped]
  • 2 tspn Kashmiri chilli powder
  • 1 ½ tspn ground coriander
  • 2 tspn turmeric
  • 400 g can chopped tomato
  • 100 ml Tamarind liquid
  • 2 – 3 fresh green chillies, sliced lengthwise into ¼ or smaller
  • 1 tspn salt
  • 500 – 700 g medium-firm white fish – Snapper, gurnard, blue cod

Method 

  • Heat oil in large saucepan fry the mustard seeds for 30 seconds until just starting to pop. Add the onion & garlic and fry for 10 minute until soft & light golden – stir regularly to ensure it doesn’t burn
  • Add the curry leaves, chilli powder, coriander & turmeric – stir well and fry for 2 minutes
  • Add the tomato, tamarind liquid, chillies & salt – stir well and simmer for 10 minutes
  • Add the fish and gently simmer until the fish is just cooked

Quantities

  • Serve 4 – 6

Variations

  • Less or more Kashmiri chilli – this is quite hot

Notes

  • This curry LOVES to be eaten as left overs!

“Stolen” from Rick Stein

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