Sweet Sour Fish Curry – Tenga Recipe |
Ingredients: |
4 red snapper steaks, each about 150 g 100 ml vegetable oil Marinade: 1 teaspoon finely chopped root ginger ½ teaspoon red chili powder ½ teaspoon ground turmeric 1 teaspoon fennel seed powder grated zest and juice of 1 lemon ½ teaspoon salt 1½ teaspoons palm sugar or jaggery* Sauce: 1 star anise 1 teaspoon nigella or onion seeds 1 teaspoon fennel seed or aniseed 2 medium onions, peeled and finely sliced 1½ teaspoons ground turmeric 1 teaspoon red chili powder ½ teaspoon fennel powder ½ teaspoon salt, or to taste 1 tablespoon palm sugar or jaggery* 100 g bamboo shoots, sliced 3-4 kaffir lime leaves 2 tablespoons lemon juice 1 large tomato, cut into four wedges 1 tablespoon coriander (cilantro) leaves, chopped, plus extra sprigs to garnish |
Method: Put the fish steaks in a shallow dish. Combine the ingredients for the marinade and rub all over the fish steaks. Set aside in a cool place to marinate for 30 minutes. Heat the oil in a large frying pan, add the fish steaks and fry for about 1 minute on each side until lightly colored. Remove the fish to a plate, and keep aside. For the sauce, add the star anise, nigella and fennel seeds to the oil remaining in the pan and sauté for a few minutes until the spices splutter. Add the onions and sauté until softened and golden brown in color. Add the powdered spices, sauté for a minute, then add the salt, sugar and bamboo shoots. Add the lime leaves, lemon juice and 200 ml water. Bring to the boil and simmer for a few minutes. Return the fish steaks to the pan and add the quartered tomato wedges. Cook for 7-8 minutes until the fish is tender, then add the chopped coriander. Serve garnished with sprigs of coriander (cilantro). *Jaggery is dark, raw sugar from the sugar cane plant. It has a distinctive taste and is less sweet than refined sugar. |
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