1 kg (2.2 lb) White fish fillets, cut into cubes firmly
For the marinade:
2 tsp (4 g) Turmeric (haldi) powder
2 tsp (8 g) Salt
2 tsp (8 g) Salt
For the curry:
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
2 tbsp (25 g) Garlic (lasan), finely chopped
2 tsp (3 g) Cumin (jeera) powder
2 tsp (4 g) Turmeric powder
Salt to taste
1 tsp (2 g) Red chilli powder
20 Curry leaves (kadhi patta)
1 cup (200 ml) 7 fl oz Coconut milk, thick, from 1 whole grated coconut
50 g (1 3/4 oz) Tamarind (imli) pulp, boiled in 2 cups of water and then strained
15 / 45 g ( l 1/2 oz) Green chillies, deseeded
2 tbsp (25 g) Garlic (lasan), finely chopped
2 tsp (3 g) Cumin (jeera) powder
2 tsp (4 g) Turmeric powder
Salt to taste
1 tsp (2 g) Red chilli powder
20 Curry leaves (kadhi patta)
1 cup (200 ml) 7 fl oz Coconut milk, thick, from 1 whole grated coconut
50 g (1 3/4 oz) Tamarind (imli) pulp, boiled in 2 cups of water and then strained
15 / 45 g ( l 1/2 oz) Green chillies, deseeded
method
1. Rub the turmeric powder and salt into the fish thoroughly. Keep aside for half an hour.
2. Heat the mustard oil until it starts smoking; fry the marinated fish cubes, two at a time, until golden in colour. Remove with a slotted spoon and drain the excess oil on absorbent paper. In the same oil, add the garlic and saute until light brown. Add the cumin powder, turmeric powder, salt, red chilli powder, curry leaves, coconut milk, and tamarind extract, and green chillies. Stir rapidly and bring to the boil. Add the fried fish cubes and cook for 5 minutes.
2. Heat the mustard oil until it starts smoking; fry the marinated fish cubes, two at a time, until golden in colour. Remove with a slotted spoon and drain the excess oil on absorbent paper. In the same oil, add the garlic and saute until light brown. Add the cumin powder, turmeric powder, salt, red chilli powder, curry leaves, coconut milk, and tamarind extract, and green chillies. Stir rapidly and bring to the boil. Add the fried fish cubes and cook for 5 minutes.
serving amount
serves: 6 - 8
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