A hot and spicy Fish Curry from the South of India, Madras.
Food in South India is notably stronger than North Indian Cuisine and the South.
1 kg white fish fillets, cleaned
2 tbsp white vinegar
1 tsp salt
¼ cup oil
½ tsp mustard seeds
2 medium onions – thinly chopped
1 tsp crushed ginger
2 tsp crushed garlic
2 sprigs of curry leaves (optional)
1 tsp turmeric powder
2 tsp red chilli powder
2 tsp ground coriander
1 cup boiling water
3 large tomatoes – grated
2 slit, green chillies
2 tbsp desiccated roasted coconut
2 tbsp lemon juice
1 tsp sugar
GARNISH
Sliced red chillies
¼ tsp fenugreek seeds – crushed
½ tsp coarse black pepper
½ tsp caraway seeds, crushed
SERVING SUGGESTION
Serve with white rice and salt & pepper aloo fry
1
Marinate fish with vinegar and salt for 10 minutes.
2
Heat oil. Add mustard seeds and onions, braise on medium heat until onions become soft and golden.
3
Add ginger, garlic, curry leaves, turmeric, chilli powder and coriander.
4
Add ½ cup water and braise on low heat until soft, stirring frequently.
5
Add tomatoes, chillies and coconut, simmer until tomatoes have been reduced.
6
Add remaining water and place the fish in the gravy carefully.
7
Add lemon juice and sugar. Cook for 10 minutes on low heat until fish becomes firm. Rock the pot gently – do not stir.
8
Remove from heat and garnish.
Ingredients
1 kg white fish fillets, cleaned
2 tbsp white vinegar
1 tsp salt
¼ cup oil
½ tsp mustard seeds
2 medium onions – thinly chopped
1 tsp crushed ginger
2 tsp crushed garlic
2 sprigs of curry leaves (optional)
1 tsp turmeric powder
2 tsp red chilli powder
2 tsp ground coriander
1 cup boiling water
3 large tomatoes – grated
2 slit, green chillies
2 tbsp desiccated roasted coconut
2 tbsp lemon juice
1 tsp sugar
GARNISH
Sliced red chillies
¼ tsp fenugreek seeds – crushed
½ tsp coarse black pepper
½ tsp caraway seeds, crushed
SERVING SUGGESTION
Serve with white rice and salt & pepper aloo fry