Indian Madras Fish Curry

Indian Madras Fish Curry

Recipe only

In Asia fish is incorporated with ingredients like vinegar and lime juice to hide the fishy smell as this recipe does. This is a true home recipe from Madras. The flavors are amazing and try to use fresh coconut and taste the difference.

INGREDIENTS

800 g fish cutlets or fillets, skinned

juice of 1 fresh lime

2 teaspoons cider vinegar

salt to taste

225 g fresh grated coconut meat

3.5 cm piece fresh peeled ginger

6 large fresh garlic cloves

450 g fresh ripe tomatoes, chopped

6 teaspoons poppy seeds, crushed

1 1/2 teaspoons tamarind pulp

65 ml cooking oil

1/4 teaspoon mustard seeds

350 g brown onions, chopped

20 curry leaves

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

2 teaspoons chili powder

1/4 teaspoon fenugreek seeds and 3/4 teaspoon

 cumin seeds pounded together

METHOD

1. Marinate the fish with the lime juice, vinegar and a little salt for 30 minutes.

2. Put the grated coconut into a blender or food processor with the ginger, garlic, tomatoes and poppy seeds. Do not add any water, but process for 30 seconds.

3. Soak the tamarind in 200 ml of water for 30 minutes. Strain and set aside.

4. Heat the oil in a shallow, thick based cooking pan and add the mustard seeds. When they pop, add the onion and fry until lightly colored, then add the curry leaves. When the onions turn golden brown, add the coriander, turmeric and chili powders, stir -fry for 1 minute.

5. Add the coconut mixture and saute for 3-4 minutes, stirring constantly. Then add the tamarind water, a pinch of salt, and a further 500 ml of water. Bring to the boil and simmer for 3 minutes. Now gently place in the fish in a single layer and reduce the heat to low. Sprinkle with a mixture of the fenugreek and cumin seeds. Cook until the fish is tender.