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.
smear 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.
cover fish with splatter screen and fry turning for 2 minute per side, remove and set aside.
heat oil in a thick bottomed saucepan and braise onions until slightly brown.
add curry leaves,powdered spices and stir using a wooden spoon, then add grated tomato and tomato paste.
add garlic,green chilies,1/2salt,sugar and cook over moderate heat for 5 minutes.
extract tamarind juice and strain into saucepan.
when 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.
do 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.
eggplants can be washed and cut into quarters and added to the curry,15 minutes before the completion of cooking.
garnish with chopped coriander leaves.
serve with cooked rice.
N.B. Fish curry improves in flavor if eaten after a day.
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