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![](../00_graphics/bullet.gif) | 500g fish | ![](../00_graphics/bullet.gif) |
10 dry chillies | ![](../00_graphics/bullet.gif) |
50 seeds black pepper | ![](../00_graphics/bullet.gif) |
1 teaspoon cumin | ![](../00_graphics/bullet.gif) |
4 tablespoons coriander | ![](../00_graphics/bullet.gif) |
2 teaspoons turmeric | ![](../00_graphics/bullet.gif) |
half a teaspoon mustard seed | ![](../00_graphics/bullet.gif) |
two thirds teaspoon dill | ![](../00_graphics/bullet.gif) |
20 curry leaves | ![](../00_graphics/bullet.gif) |
4 cloves garlic | ![](../00_graphics/bullet.gif) |
1 large and 2 small onions | ![](../00_graphics/bullet.gif) |
5 tablespoons peanut oil and ghee mixed | ![](../00_graphics/bullet.gif) |
600ml tamarind water | ![](../00_graphics/bullet.gif) |
1 dessertspoon salt, plus more to taste | ![](../00_graphics/bullet.gif) |
300ml thick coconut milk |
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Spice Mixture #1 | ![Back to top](../00_graphics/back_to_top.gif) |
1. 10 dry chillies 2. 50 seeds black pepper 3. 1 teaspoon cumin 4. 4 tablespoons coriander 5. 2 teaspoons turmeric 6. 3 cloves garlic 7. onion, 1 large
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Spice Mixture #2 | ![Back to top](../00_graphics/back_to_top.gif) |
8. half a teaspoon mustard seed 9. two thirds teaspoon dill 10. 1 clove garlic sliced 11. 2 small onions sliced finely 12. 20 curry leaves
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Method | ![Back to top](../00_graphics/back_to_top.gif) |
Use cutlets or fillets of fairly large fish. Snapper is suitable, and the deep frozen packets of snapper fillets will curry well. Mackerel is good. Roast items 1-4 for 3 or 4 minutes in a dry pan, grind. Add item 5 and make a paste of the mixture with water. Grate finely or grind items 6 & 7 and add to the above paste. Fry mixture #2 in 5 tablespoons of hot oil and ghee mixture until the onion is brown. Add 300ml tamarind water and 1 dessertspoon salt to mixture #1 and pour this all into mixture #2. Cook for 5 minutes, stirring well. Add a further 300ml tamarind water and boil for 5 minutes, stirring. Add 300ml thick coconut milk and boil for 5 minutes. Then add the fish which has been washed and cut in about 6 pieces. Cook for 10 minutes. Salt to taste and serve. This dish is of a soupy consistency. It should be definitely yellow, and if the turmeric used is weak in colour, add more. Serve in a bowl with rice on the side.
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