Ingredients
Serves: 2
- Spice Base
- 3 tablespoons oil
- 1 tablespoon fennel seeds
- 1 medium onion, sliced
- 1 tablespoon garlic paste
- 1 large tomato, diced
- 1 tablespoon chilli powder, or to taste
- 2 tablespoons coriander powder
- 1 teaspoon turmeric powder
- 1/2 cup grated coconut
- Curry
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 small onion, finely diced
- 1 large tomato, cut into long slices
- 1 sprig curry leaves
- 3 tablespoons tamarind pulp
- 1/2 kg fish
- 2 tablespoons coriander leaves, finely chopped
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Spice Base: Heat oil in a deep saucepan. Add in fennel seeds and sauté it for a minute. Add in onions and sauté for a minute. Add in garlic and sauté for 30 seconds. Add in tomatoes and sauté well.
- Add the chilli, coriander and turmeric then sauté for a minute.
- Add in coconut and mix well. Blend the mixture well to create a puree.
- Curry: In the same saucepan, add in oil when hot add in mustard seeds and crackle it.
- Add in onions and curry leaves. Sauté until they are golden.
- Add in spice base and mix well. Cook until oil separates. Add in the sliced tomatoes and toss well.
- Add in tamarind pulp and some water. Mix it well and bring it to boil.
- Add in fish pieces and mix well. Season with salt.
- Simmer this for 8 to 10 minutes until the fish is done. Add in coriander leaves and mix well.
See it on my blog
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
0
Excellent recipe, but needed several modifications. Halve the amount of chilli powder, crushed garlic and tamarind pulp as these are roo overpowering. I used desiccated coconut and substituted canned whole tomatoes. You need to add water as required while cooking the spice base to stop it sticking to the pan and then more water to enable it to be puréed. Amazing flavours. - 24 Mar 2018
0
All the best flavours in one! - 12 Oct 2016