Fish Curry
By
Mike Chetty
@MikesKitchen
1
The acknowledged benefits of fish as a healthy food, have turned the spotlight increasingly on the sea as a source of delicious protein. In the broadest sense "seafood" is any water-dwelling edible, the water being fresh or salty. It thus encompasses fish, crustaceans, molluscs, cephalopods, and seaweeds.This dish was created for a food competition and won many accolades.
Ingredients
- 1 kg
- fish..red snapper or kingklip
- 1 tsp
- chili powder
- 2 tsp
- coriander powder
- 1 1/2 tsp
- cumin powder
- 1 tsp
- fennel powder
- 1 tsp
- turmeric powder
- 100 ml
- cooking oil
- 1 sprig(s)
- curry leaves
- 1 can(s)
- tomato paste(410g)
- 1-2 medium
- green chiles
- 45 g
- tamarind(soaked in 600ml) water
- 4 medium
- thin long eggplants
- 1/2 tsp
- table salt
- 1 large
- brown onion sliced
- 2 large
- red ripe tomatoes grated
- 8 clove
- garlic( coarsely crushed)
- 1 tsp
- white sugar
- 1 c
- cooking oil (to fry fish)
- 1/2 bunch
- fresh coriander leaves (for garnish)
How to Make Fish Curry
- 1slice fish,wash and drain in colander.
- 2smear fish with 1/2 tsp of chili powder,1/2 tsp of turmeric powder,1 tsp of coriander powder,1 tsp of cumin powder,1 tsp of fennel powder and 1 tsp of salt.
- 3cover fish with splatter screen and fry turning for 2 minute per side, remove and set aside.
- 4heat oil in a thick bottomed saucepan and braise onions until slightly brown.
- 5add curry leaves,powdered spices and stir using a wooden spoon, then add grated tomato and tomato paste.
- 6add garlic,green chilies,1/2salt,sugar and cook over moderate heat for 5 minutes.
- 7extract tamarind juice and strain into saucepan.
- 8when mixture begins boiling place pieces of fried fish and allow to cook on moderate heat for 30 minutes until the gravy thickens and oil floats on top of sauce.
- 9do not stir fish curry as pieces of fish will break,but shake the saucepan lightly from side to side so that the gravy coats pieces of fish.
- 10eggplants can be washed and cut into quarters and added to the curry,15 minutes before the completion of cooking.
- 11garnish with chopped coriander leaves.
serve with cooked rice.
N.B. Fish curry improves in flavor if eaten after a day.
About Fish Curry
Course/Dish: Fish
Hashtag: #Fish Seafood
