 | 500g fish | |
10 dry chillies | |
50 seeds black pepper | |
1 teaspoon cumin | |
4 tablespoons coriander | |
2 teaspoons turmeric | |
half a teaspoon mustard seed | |
two thirds teaspoon dill | |
20 curry leaves | |
4 cloves garlic | |
1 large and 2 small onions | |
5 tablespoons peanut oil and ghee mixed | |
600ml tamarind water | |
1 dessertspoon salt, plus more to taste | |
300ml thick coconut milk |
|
| Spice Mixture #1 |  |
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
|
| Spice Mixture #2 | |
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
|
| Method | |
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.
|
|  |
