Dry Fish Curry with Tamarind 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.

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

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.

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.

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

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Dry Fish Curry with Tamarind and Curry Leaves