Ingredients
- 800 g fish – (See notes)
- Juice of 1 lime
- 4 tbsp Cooking oil
- 2 onions – sliced
- 2 green chilies – sliced
- 3 tomatoes – quartered
- Vegetables of your choice (I usually either use okra or eggplant)
- 3–4 tbsp tamarind juice (See notes)
- 1/4 cup coconut milk or cream
- 1/4 tsp mustard seeds
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- Curry leaves (omit if not available)
Ingredients to be blended into a paste
- 2 large onions
- 5 cloves of garlic
- 25 grams dried red chilies – de-seeded and soaked in hot water for 10 minutes
- 2 cm x cm slice of ginger
- 4 tbsp fish curry powder
Instructions
- Cut the fish into individual slices.
- Rub the fish pieces with some salt and juice of a lime. Keep them aside for 10 minutes and give it a quick rinse.
- In a food processor, add the ingredients that is supposed to be blended with some water and process to make a thick paste.
- Add 4 tbsp of oil in a wok and fry the curry leaves and sliced onions till golden.
- Once done, add in the green chillies and mustard seeds and fry for another minute.
- Add in the blended paste, season with salt and continue frying for about 15 minutes till the curry paste smells delicious.
- Add in tomatoes and the vegetables and cook for 5 minutes.
- Slowly drop in the fish and simmer for about 10 minutes.
- Once cooked, pour in the tamarind juice and season with more salt if required.
- Finally add in the coconut milk/cream and top with the mint and cilantro.
- Serve with rice or bread.
Notes
For the fish:
You can use any fish that you prefer. Mackerel, pomfret and tilapia would be good. You can even give salmon a try!
Tamarind:
For the tamarind juice, you can either use pre-made tamarind juice or concentrate from the store or make your own juice. Take about 1 tbsp off a tamarind block and soak it in 1/4 cup of water. Squeeze and strain the juice and this is ready to be used.
- Cuisine: Indian