Malabar Fish Curry
Ingredients
- 1 lb fresh firm white fish fillet halibut, sea bass, mahi mahi, red snapper or similar
- 1 tbsp ground coriander seeds
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1½ tbsp concenntrated tamarind paste, dissolved in ¼ cup water or 1½ tbsp malt vinegar
- 1 cup light coconut milk or water
- 1 cup thick or regular coconut milk first pressed
- ½ tsp turmeric
- ¼ tsp ground black pepper
- 1 Thai green chili or Serrano deseeded for mild curry
- 1 tsp kashmiri chili powder
- 1 fat inch piece ginger minced
- 6 cloves garlic
- 2 green cardamom
- 2-3 whole cloves
- ⅛ tsp fenugreek seeds
- 1 tbsp coconut oil or any neutral oil
- 2 sprigs about 10 curry leavers
- sea salt to taste
Instructions
- Add garlic, Kashmiri red chilli, turmeric, coriander powder, cardamom, cloves, green chillies, black pepper and 2 tablespoons of water to the small food processor. Grind this to a fine paste and set aside.
- Heat oil in a saute pan. Add the mustard seeds, fenugreek seeds, cumin seeds and allow to sizzle for a few seconds. Add the curry leaves, asafetida and sauté for 1 minute on low heat until fragrant.
- Add the prepared paste, light coconut milk, tamarind solution, and ¼ cup water to the food processor swirling+ shake to remove the paste still in the jar. Add this to the pan and continue to sauté for 5-7 minutes on low heat until the raw flavor of the spices has mellowed.
- Add the fish pieces, regular thick coconut milk and simmer, covered for 7-10 minutes(depending on the thickness of the fillets) or until the fish is fully cooked, gently submerge them in the curry.
- Serve with steamed rice, papadum, vegetables or salad.
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