Wednesday, September 30, 2009

South Indian Fish Curry

Ingredients

  1. 2 slices of fish steaks (I have used tenggiri - cut into cubes)
  2. 2 Tbsp tamarind paste
  3. 400 ml water
  4. 3 Tbsp oil
  5. 1 tsp black mustard seeds
  6. 1 stalk lemon grass, bruised
  7. ½ tsp salt (to taste)
  8. 1 tsp sugar
  9. 1 tomato (quartered)
  10. 1 spring curry leaf

Spice Paste (grind together)

  1. 2 Tbsp ground coriander
  2. 1 Tbsp ground cumin
  3. ½ tsp ground fennel
  4. 1½ tsp chilli powder
  5. 1 Tbsp chopped ginger
  6. 1 small onion
  7. 2 clove garlic

Method
1. Knead tamarind with water. Strain and set aside.
2. Heat oil in wok and fry paste and mustard seeds over medium heat for 5-6 minutes or until paste is fragrant and volume has reduced by about one-third.
3. Add tamarind liquid, lemon grass, salt, sugar and tomato and simmer for 8 minutes.
4. Add fish and curry leaves and simmer for 6-7 minutes or until fish is cooked through. Season to taste.
5. Serve with rice.

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