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Fish Curry




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


by Petrina Verma Sarkar


List of Ingredients




* 1 kg fish cut into 1" thick slices (this curry tastes best with
Rohu but you can use any fish with firm white flesh BL uses Basa)
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 1 tbsp mustard seeds
* 2 tbsps cumin seeds
* 8 dry red chillies
* 1 tsp paanch phoran seeds (see recipe below)
* 10-12 curry leaves
* 1 large onion ground to a paste
* 1 tbsp ginger paste
* 1 tbsp garlic paste
* 2 large tomatoes cut into cubes
* 1 tsp turmeric powder
* 1 tsp garam masala powder
* 3-4 tbsps coconut powder
* Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
* 2 cups hot water
* Salt to taste
* Chopped coriander to garnish

Recipe



Heat a heavy-bottomed pan on a medium flame and roast the dry red
chillies, mustard and cumin seeds till they begin to release their
aroma. Cool and grind to a fine powder.

Grind the tomatoes, turmeric, garam masala powder, coconut and above
powder into a smooth paste. Keep aside. Squeeze the soaked tamarind
well to remove all the pulp.

Heat the oil in a wide heavy-bottomed pan and add the paanch phoran
(see recipe here) and curry leaves. When they stop spluttering, add
the onion paste and fry till light brown. Add the ginger and garlic
pastes and fry for 3-4 minutes. Add the tomato and spice paste and
fry till the oil begins to separate from the masala. Add 2 cups of hot
water and the tamarind pulp to this masala and stir to mix well.
Bring the gravy to a boil and then simmer.

Gently add the fish to this gravy and cook till done.

Garnish with chopped coriander and serve hot with plain boiled rice.

Note from BL: I don't use the suggested amount of chilis or curry
leaves as they both give me a migraine. Adjust the spices and
seasonings to your own preference.