Fish Curry
Ingredients
4 tbsp olive oil
½ tsp methi seeds
1 tsp jeera seeds
1 tsp mustard seeds
2 onions
2 sprigs curry leaves
5 cloves garlic, minced
6 large tomatoes
4 green chillies
4 tsp kashmiri chilli powder
2 tsp masala
1½ tsp coriander powder
1½ tsp cumin powder
2 tsp tomato paste
1 ½ kgs fresh fish, cleaned and sliced
2 tbsp tamarind paste, adjust by adding more if you like a sour curry
2 tsp brown sugar, add to adjust the acidity of the dish
Fresh coriander, to garnish
Method
Top a large pan on medium-high heat add the oil, followed by the methi, mustard, and jeera seeds. Fry for 1 minute.
Slice one onion and add that to the pan along with the curry leaves. Fry until the onions are brown.
Puree the tomatoes, the remaining onion, and green chilli. Add the mixture to the pan along with the coriander powder, cumin powder, chilli powder, and masala. Allow to cook till thickened – 15 minutes.
Mix in the tomato paste and allow to simmer for a further 5 minutes.
Add the fish to the curry, drizzle the tamarind paste in, and gently shake the pan to mix in – this will prevent the fish from breaking. Allow to simmer on medium heat for a further 15-20 minutes. Season with salt if needed garnish with fresh coriander and serve with fresh white bread or roti. Enjoy!
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