Indian Fish Curry
|3 tbs oil or ghee|
|1 large onion, minced|
|5 cloves garlic, crushed|
|2 tsp grated ginger|
|6 dried chilies|
|1 tbs coriander seeds|
|2 tsp cumin seeds|
|1 tsp ground turmeric|
|1 tsp chili powder|
|4 tbs coconut|
|1 cup coconut milk|
|2 tomatoes, peeled and chopped|
|2 tbs tamarind puree|
|1 tbs wine vinegar|
|6 curry leaves|
|2 and 1/2 lbs white fish fillets, skinless, cut into 3 inch pieces|
This is a spicy fish curry from the Goa region of India.
- Heat oil in a large saucepan.
- Add the onion and cook, stirring over low heat for 10 minutes or until lightly golden.
- Add the garlic and ginger, and cook for a further 2 minutes.
- Dry fry the dried chilies coriander seeds, cumin seeds, ground turmeric, chili powder and coconut in a frying pan over medium heat for 2-3 minutes, or until fragrant.
- Allow to cool, then add to a spice grinder and grind into a powder.
- Add the spice mixture, coconut milk, tomato, tamarind, vinegar and curry leaves to the onion mixture.
- Stir to mix thoroughly and add 1 cup of water and simmer, stirring frequently for 10 minutes or until the tomato has softened and the mixture has thickened slightly.
- Add the fish and cook, covered on low heat for 10 minutes, or until cooked through.
- Stir gently once or twice during the cooking and add a little water if the mixture becomes too thick.
- Serve with basmati rice.