Madras Fish Curry

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

Marinate fish with vinegar and salt for 10 minutes.

Heat oil. Add mustard seeds and onions, braise on medium heat until onions become soft and golden.

Add ginger, garlic, curry leaves, turmeric, chilli powder and coriander.

Add ½ cup water and braise on low heat until soft, stirring frequently.

Add tomatoes, chillies and coconut, simmer until tomatoes have been reduced.

Add remaining water and place the fish in the gravy carefully.

Add lemon juice and sugar. Cook for 10 minutes on low heat until fish becomes firm. Rock the pot gently – do not stir.

Remove from heat and garnish.