Fish curry

Posted on June 29, 2009. Filed under: Non-veg | Tags: , |

Timings :

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Ingredients :

  • 1-2 tsp vegetable oil
  • ½ tsp mustard seeds
  • 1 tsp finely chopped ginger
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped onion
  • 3-4 curry leaves
  • ½ tsp red chilli powder
  • ½-1 tsp ground turmeric
  • boiling water
  • 250g/9oz oily fish such as mackerel, skin removed, flesh chopped
  • pinch ground fenugreek seeds
  • salt, to taste
  • 2-3 dried black tamarind pieces (available from specialist Asian supermarkets)
  • rice or warm chapattis, to serve

Method :

1. Heat the oil in a pan over a medium heat. Add the mustard seeds, cover the pan with a lid and fry the seeds for 20-30 seconds until the seeds start to pop. (CAUTION: keep the pan well away from the eyes and face.)

2. Once the mustard seeds have started to pop, add the ginger, garlic, onion and curry leaves and fry for 2-3 minutes, stirring well, or until softened and golden-brown.

3. Reduce the heat to low and add the red chilli powder and ground turmeric. Stir well and fry until the spices are fragrant. Add splashes of boiling water, as necessary, to loosen the gravy mixture, stirring well. Bring the mixture to the boil.

4. Place the fish in a layer at the bottom of a clay pot or a separate pan and pour over the curry sauce. Add the remaining ingredients and add enough boiling water to just cover the fish.

5. Bring the mixture to the boil, then reduce the heat and simmer the mixture for 10-15 minutes, or until the sauce has thickened.

6. Serve with rice or warm chapattis.


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