Khoja Fish Curry Recipe

Khoja Fish Curry Recipe

(West Indian Recipes)

450 g kingfish or monkfish fillet

1 teaspoon lemon juice

½ teaspoon salt

1 tablespoon tamarind pulp

2 tablespoons vegetable oil

10 curry leaves

1 teaspoon black mustard seeds

½ teaspoon ground turmeric

Coconut spice paste:

80 g grated fresh coconut

10 peppercorns

4 dried red chilies

6 garlic cloves, peeled

Garnish:

3 green chilies, slit lengthways

2 tablespoons chopped coriander leaves

Method:

Cut the fish into 1cm thick slices and place in a shallow dish.  Sprinkle with the lemon juice and salt, and leave to marinate for 20 minutes.  Soak the tamarind pulp in 200 ml warm water for 20 minutes, then strain through a fine sieve.  Put the ingredients for the coconut spice paste in a blender or mini-processor and whiz to a fine paste.  Heat the oil in a saucepan, add the curry leaves and mustard seeds, and sauté until they crackle.  Add the turmeric and coconut spice paste and sauté for 2 minutes or until the fat separates from the paste.  Add the fish and tamarind liquid, and bring to a simmer.  Cook over a low heat for about 5 minutes until the fish is just cooked.  Serve topped with chilies and chopped coriander.  Accompany with rice or bread.