Fish curry
It took me years to earn a pin from my critics, but I got around it somehow after let's say, several attempts.
Yes I'm talking about the art of cooking fish curry.
If you don't have a panel judging the way you cook, then you are safe to try my version.
You may use any fish of your choice or available to you. A good choice would either be Spanish Mackerel, Red Snapper or even Thread Fin. I personally love Sole but I couldn't get one today.
1 kg of fish of your choice - cleaned and sliced (not too thin).
Heat a deep pan in a moderate heat. Add the following in it's order.
3 tbs oil.
1 tsp fenugreek seeds
1 sprig of curry leaves
4 pips of garlic - sliced
3 medium size onion - sliced
Stir these for a minute.
Add
7 cups of water - approx.
2 large quartered ripe tomatoes
1 green chili - slit lengthwise and seeds removed.
8 heap tbs of fish curry powder.
1 tsp turmeric powder
salt to taste
Stir thoroughly until the curry powder is mixed well with no visible lumps of powder. Cover the pot and let it simmer for 20 min on a medium heat.
Take 1 golf ball size of tamarind and mix it with 1/4cup of water and mash with your finger until the pulp leaves the seeds.
Sieve and pour this into the pot gently. Stir and let it simmer for another 10 min.
Now you need to feel the consistency of the curry, it has to be just right, not too thin nor too thick.
If it's too thick, add a cup of water and if' it's too thin, add a tbs of curry powder and let it simmer for 10 min.
Once the consistency is right, add the fish gently and take care not stir it. Let it cook for 10 min, in a low heat.
You need to taste the curry now, it should be sour, if it's not you can add a bit more tamarind. Taste if it is seasoned.
If you are happy with the taste just let it cook for another 5 min.
Add 1/2 cup of coconut cream and simmer for 3 minutes and the curry is done.
Serve with hot rice and a dollop of yogurt or some Cucumber Raita.
Enjoy...jue.
Comments