- 1 finely chopped onion
- 1 tomato also chopped fine
- 1 tablespoon coriander seeds
- 4 red chilies
- 1 teaspoon cumin seeds
- 1 teaspoon chopped garlic
- 1 tablespoon chopped ginger
- 1 tablespoon tamarind paste
- 1 teaspoon turmeric
- 1 cup coconut milk
- 1 tablespoon oil
N.B . – Salt and Water as per test and flevour
Clean and slice the fish and wash the pieces well and In the blender, mix together garlic, tamarind paste, ginger, coriander seeds, turmeric powder, cumin seeds and red chilies.
2Next, rub a little turmeric, and salt, on the fish pieces and allow the slices to marinade for about half an hour. This not only gets rid of the fishy smell that tends to take over the kitchen, but also adds to the flavor of the curry.
3In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.
In a heavy bottom pan, heat the oil and fry the onions. Once the onions obtain a golden brown color, throw in the tomatoes and sauté the mix for
about 5 minutes.
Next, use coconut milk and some water. When the gravy thus created begins to boil, carefully slide in the marinated slices of fish and some more salt if you feel it is necessary.
Cook the fish curry on low heat for about 10 minutes. Serve hot, garnish with chopped coriander leaves.
This fish curry recipe is easy to put together and does not take even a fraction of regular kitchen time, with a little planning and forethought. You can enjoy the relishing delight with plain rice or brown or white bread. It is commonly eaten around the state with chapattis, the local hand bread option and even with a regular vegetarian fare for those who delve on both sides of the table.