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Dry Fish Curry with Tamarind and Curry Leaves

Dry Fish Curry with Tamarind and Curry Leaves
Category

This dish needs a fish with firm flesh that will hold its shape when cooked. Salmon works wonderfully with the spices and curry leaves.

INGREDIENTS
 fish fillets
 1 lemon
 2 tsp ground turmeric
 salt
SPICE BASE
 coconut / vegetable oil
 1 large onion (thinly sliced)
 2 stems curry leaves
 2 tsp yellow mustard
 2 tsp grated ginger
 2 garlic cloves (chopped)
 ½ tsp ground chilli
 1 tbsp tamarind concentrate
 2 tbsp water
 grated palm sugar or caster sugar
TO SERVE
 thinly sliced red onion, lime wedges and coconut yoghurt.
1

Squeeze lemon over the fish and coat. Sprinkle turmeric and season with salt.

2

Heat 2Tbsp of oil in a pan. Cook the onion, curry leaves and mustard seeds with a pinch of salt over a medium high heat for 10minutes or until soft. Add ginger, garlic and chilli and cook for 2 minutes till fragrant.

3

Pan-fry the fish till it turns golden brown and cooked through. Add the onion mix back to the pan and stir in with the tamarind and water. Bring it to a simmer and taste. Add sugar if it is too sour.

4

Serve with thinly sliced red onion, lime wedges and coconut yoghurt.

Ingredients

INGREDIENTS
 fish fillets
 1 lemon
 2 tsp ground turmeric
 salt
SPICE BASE
 coconut / vegetable oil
 1 large onion (thinly sliced)
 2 stems curry leaves
 2 tsp yellow mustard
 2 tsp grated ginger
 2 garlic cloves (chopped)
 ½ tsp ground chilli
 1 tbsp tamarind concentrate
 2 tbsp water
 grated palm sugar or caster sugar
TO SERVE
 thinly sliced red onion, lime wedges and coconut yoghurt.

Directions

1

Squeeze lemon over the fish and coat. Sprinkle turmeric and season with salt.

2

Heat 2Tbsp of oil in a pan. Cook the onion, curry leaves and mustard seeds with a pinch of salt over a medium high heat for 10minutes or until soft. Add ginger, garlic and chilli and cook for 2 minutes till fragrant.

3

Pan-fry the fish till it turns golden brown and cooked through. Add the onion mix back to the pan and stir in with the tamarind and water. Bring it to a simmer and taste. Add sugar if it is too sour.

4

Serve with thinly sliced red onion, lime wedges and coconut yoghurt.

Dry Fish Curry with Tamarind and Curry Leaves

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