Ingredients
- 500 g fish fillet cut into medium pieces
- 8 shallots sliced
- 2 medium tomatoes sliced or ¾ can diced tomatoes
- 2 green chillies cut in half
- 2 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 3 dried red chillies
- A pinch of asafetida
- 1 sprig of curry leaves
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon freshly grated black pepper
- 3 tablespoon chilli powder
- 1 small lemon sized tamarind soaked in water
- 1 tablespoon vinegar
- ⅓ cup coconut cream or coconut milk
- ½ cup oil
- Salt to taste
ingredients to marinate fish
- ¼ teaspoon ground turmeric
- 2 teaspoon chilli powder
- Salt to taste
Instructions
- Marinate fish with ground turmeric, chilli powder, and enough salt for one hour. Then heat oil in a pan and shallow fry the fish pieces in batches. Keep aside.
- Add the remaining oil into the pan, and splutter mustard, fenugreek, and cumin seeds. Add shallots, green chillies, and curry leaves. Fry until the shallots become golden brown in color.
- Throw in ginger garlic paste, and fry until a nice aroma is released. Now you can add asafetida, ground turmeric, ground coriander, and chilli powder. Fry for a few seconds, and season with black pepper. Throw in tomatoes and cook. When oil separates, add tamarind extract. At this stage, add fish, cover it with lid and cook. When the fish is cooked, check the seasonings and add vinegar. Allow the fish curry to boil. Add coconut milk and remove from flame. Serve hot.
Nutrition
Serving: 5g | Calories: 642kcal | Carbohydrates: 49g | Protein: 30g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 23g | Cholesterol: 96mg | Sodium: 529mg | Fiber: 6g | Sugar: 30g