Tangy and Spicy Madras Fish Curry
August 13, 2021 2 Comments
Serves - 3
Spice level - Hot
Ingredients:
| Items | In g | In Numbers | |
| Oil ( we recommend Sesame seed oil for this recipe) | 50 ml | 4 tbsp | |
| Shallots | 150g | 1 cup | |
| Tomato | 150g | 1 1/2 tomatoes | |
| Garlic | 30g | 6 cloves | |
| Fish Fillet of your choice(we recommend bass, tilapia, snapper or salmon) | 250g | 5 filets | |
| THE ONE CURRY Masala | 15 g | 1 tbsp. | |
|
Chili Powder | 15g | 1 tbsp. | |
| Tamarind | 20g | 3/4 tbsp. | |
| Mustard, fenugreek seeds | 2 g | 1/2 tsp | |
| Red chili for tempering (optional) | 5g | 2 numbers | |
| Shredded coconut | 25g | 1/4 cup | |
| Fresh Cilantro and curry leaves | 3 g | 1/4 cup
| |
Preparation :
Base Paste:
-
To a hot pan/pot add 2 tbsp. of oil and add the 1/2 cup of shallots and let it fry for 3 minutes in medium flame
- Add 4 whole garlic and fry for a minute
- Add tomatoes, tamarind and sauté for 2 minutes
- Add 1 tbsp. of THE ONE CURRY and 1 tbsp. of Red Chili powder
- Add 1/2 tbsp. salt
- Sauté till everything turns nice and soft
- Let the mixture cool down and blend it into into a fine paste using hand or regular blender(make sure it is completely cool down before blending)
Curry:
- Add the paste again to the same pan and add 11/2 cup of water and let it boil for 10 minutes in medium flame
- After 10 minutes turn the flame down and add the fish
- Let it simmer for 10 more minutes
Tempering:
- Heat up a small pan with 2 tbsp. of oil
- Add 1/4 tsp of mustard and fenugreek seeds
- Once you see spluttering add the rest of the shallots ,garlic and curry leaves and fry for 2 minutes
- Add this tempered oil to the above curry and let it boil for 2 minutes
- Garnish with Cilantro enjoy with Rice!!
2 Responses
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Admin
September 23, 2021
Dear Nupur, Enjoy the recipe and keep currying!!