South Indian Fish Curry Recipe |
Ingredients: |
2 tablespoons tamarind pulp 415 ml water 4 tablespoons oil 1 teaspoon black mustard seeds 1 stalk lemongrass, bruised (use only the bottom white part) ½ teaspoon salt 1 teaspoon sugar 600 g mackerel steaks or any meaty fish 1 sprig curry leaves Spice paste: 2 tablespoons ground coriander (cilantro) 1 tablespoon ground cumin ½ teaspoon ground fennel 2 teaspoons chili powder 1 tablespoon chopped ginger 2 cloves garlic, peeled, 8 shallots, peeled |
Method: Knead tamarind with water until pulp dissolves, then strain and set aside. Grind spice paste ingredients until fine. Heat oil in a wok over medium heat, add spice paste and mustard seeds and fry until fragrant, 5 to 10 minutes. Add tamarind liquid, lemongrass, salt and sugar and bring to the boil. Simmer for 4 minutes, then add fish and curry leaves and simmer for 6 to 8 minutes more, until fish is cooked. Serve with steamed white rice. Note: For more heft, add some sliced okra, aubergines or tomatoes to the gravy with the fish. You can of course tone down the amount of chilies to taste. |
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