fish curry

Name: Fish Curry
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: 1 kilogram(s) fish..red snapper or kingklip; 1 teaspoon(s) chili powder; 2 teaspoon(s) coriander powder; 1 1/2 teaspoon(s) cumin powder; 1 teaspoon(s) fennel powder; 1 teaspoon(s) turmeric powder; 100 milliliter(s) cooking oil; 1 sprig(s) curry leaves; 1 can(s) tomato paste(410g); 1-2 medium green chiles; 45 gram(s) tamarind(soaked in 600ml) water; 4 medium thin long eggplants; 1/2 teaspoon(s) table salt; 1 large brown onion sliced; 2 large red ripe tomatoes grated; 8 clove(s) garlic( coarsely crushed); 1 teaspoon(s) white sugar; 1 cup(s) cooking oil (to fry fish); 1/2 bunch(es) fresh coriander leaves (for garnish)

(1 RATING)

43 Pinches 1 Photo

Mike Chetty

Auckland

Updated on Jul 17, 2012

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.

Rate

prep time 15 Min

cook time 45 Min

method ---

yield 6-8 serving(s)

Ingredients

1 kilogram fish..red snapper or kingklip
1 teaspoon chili powder
2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1 teaspoon fennel powder
1 teaspoon turmeric powder
100 milliliters cooking oil
1 sprig curry leaves
1 can tomato paste(410g)
1-2 medium green chiles
45 grams tamarind(soaked in 600ml) water
4 medium thin long eggplants
1/2 teaspoon table salt
1 large brown onion sliced
2 large red ripe tomatoes grated
8 cloves garlic( coarsely crushed)
1 teaspoon white sugar
1 cup cooking oil (to fry fish)
1/2 bunch fresh coriander leaves (for garnish)

How To Make fish curry

Step 1

slice fish,wash and drain in colander.

Step 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.
Step 3

cover fish with splatter screen and fry turning for 2 minute per side, remove and set aside.
Step 4

heat oil in a thick bottomed saucepan and braise onions until slightly brown.
Step 5

add curry leaves,powdered spices and stir using a wooden spoon, then add grated tomato and tomato paste.
Step 6

add garlic,green chilies,1/2salt,sugar and cook over moderate heat for 5 minutes.
Step 7

extract tamarind juice and strain into saucepan.
Step 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.
Step 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.
Step 10

eggplants can be washed and cut into quarters and added to the curry,15 minutes before the completion of cooking.
Step 11

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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