fish curry

★★★★★ 1 Review
MikesKitchen avatar
By Mike Chetty
from Auckland

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.

★★★★★ 1 Review
serves 6-8
prep time 15 Min
cook time 45 Min

Ingredients For fish curry

  • 1 kg 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
    curry leaves
  • 1 can
    tomato paste(410g)
  • 1-2 md
    green chiles
  • 45 g
    tamarind(soaked in 600ml) water
  • 4 md
    thin long eggplants
  • 1/2 tsp
    table salt
  • 1 lg
    brown onion sliced
  • 2 lg
    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

  • 1
    slice fish,wash and drain in colander.
  • 2
    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.
  • 3
    cover fish with splatter screen and fry turning for 2 minute per side, remove and set aside.
  • 4
    heat oil in a thick bottomed saucepan and braise onions until slightly brown.
  • 5
    add curry leaves,powdered spices and stir using a wooden spoon, then add grated tomato and tomato paste.
  • 6
    add garlic,green chilies,1/2salt,sugar and cook over moderate heat for 5 minutes.
  • 7
    extract tamarind juice and strain into saucepan.
  • 8
    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.
  • 9
    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.
  • 10
    eggplants can be washed and cut into quarters and added to the curry,15 minutes before the completion of cooking.
  • 11
    garnish with chopped coriander leaves. serve with cooked rice. N.B. Fish curry improves in flavor if eaten after a day.

Categories & Tags for Fish Curry: