Kerala fish curry

Recipe from: 3/13/2003 12:00:00 AM
Ingredients 19
Servings 8
Time

Ingredients

  • oil
  • 1
    onion, sliced into rings
  • 15
    ml
    finely grated fresh ginger
  • 15
    ml
    crushed garlic
  • 1
    chilli, finely chopped
  • 15
    ml
    chilli powder
  • 5
    ml
    turmeric
  • 30
    ml
    ground coriander
  • salt
  • 15
    ml
    (or 20 ml) brown sugar
  • 30
    ml
    tamarind water (made by soaking 2 pods in boiling water)
  • 250
    g
    fresh fish, such as yellowtail, cut into fillets
  • 250
    ml
    coconut milk
  • GARNISH
  • 30
    ml
    oil
  • 1
    sprig curry leaves
  • 5
    ml
    mustard seeds
  • 30
    ml
    thinly sliced shallots or onion
  • salt
 

Method

 
Heat a little oil and sauté the onion, ginger, garlic and chilli until the onion is translucent.
Add the dry spices, salt, brown sugar, tamarind water and a little extra water.
Place the fish on top and cook for about 10 minutes or until the fish is done but not falling apart.
Add the coconut milk and remove from the stove.
Garnish
Heat the oil in a pan and stir-fry the curry leaves, mustard seed and shallots or onion until golden brown and slightly crisp.
Season and sprinkle over the fish.
 

Read more on: fish/seafood  |  sauté
 

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