Thursday, September 29, 2016

Tamarind Fish Curry

Recipe adapted from here
halibut fish fillet (or any firm fleshed sea fish) about 6 ounces each 
1 tsp turmeric powder 
salt to taste
11/2 tbsp vegetable oil 
3 medium cloves garlic - sliced fine 
6 curry leaves 
1 1/2 teaspoon red chilli powder - i used 1/2 teaspoon
1 tsp coriander powder 
2 tsp cumin powder  - i used 1 tsp
1 tsp toasted and ground fennel seeds  - i omitted this
 1 tbsp tamarind soaked in 1 1/2 cup water 
2 tsp rice flour dissolved in 1/4 cup water

  1. In a bowl, toss fish with turmeric and salt. Meanwhile, heat oil in a medium saucepan over medium-low heat until shimmering. Add garlic and stir until fragrant, about 30 seconds. Add curry leaves and stir until fragrant, about 30 seconds longer.
  2. Reduce heat to low. In quick succession, add red chilli powder, coriander powder, cumin powder, and fennel powder, and stir until fragrant, about 1 minute (take care not to burn the spices. Add a few teaspoons of water if you smell burning and stir it vigorously).
  3. Add the fish to the spiced oil mixture and stir gently to coat the fish with the oil. Let this infuse for about 10 seconds.
  4. Add the tamarind soaked water and gently stir the mixture to combine. Cover and bring to a boil. Once at a boil add the rice flour dissolved in water and stir. Allow to simmer uncovered for 1 minute then remove from heat.
  5. Serve hot with white rice.

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