Sour fish curry

Sour fish curry

By
From
South East Asian Food

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
2 brown onions, cut in two across and then finely sliced lengthwise
1 teaspoon brown mustard seed
1 stalk fresh curry leaves
or 6 dried curry leaves
salt, to taste
1/2 cup tamarind water
500g fish fillets or cutlets, cut into chunks

Paste spices

Quantity Ingredient
2 tablespoons coriander seed
1 tablespoon cumin seed
1/2 teaspoon turmeric powder
1 teaspoon peppercorns
12 dried chillies, seeded, soaked in warm water until soft and then squeezed dry
1cm piece fresh ginger, smashed and chopped
2 garlic cloves, smashed and chopped

Method

  1. To make the spice paste, in an electric pepper grinder grind the coriander, cumin, turmeric and peppercorns. In the usual way, mash chillies, ginger, garlic and the ground spices to a paste. Heat the oil in a saucepan. Fry the onions, mustard seed and curry leaves until the seeds splutter and the onions are golden brown. Add the spice paste and fry until fragrant. Now add salt and tamarind water. Stir well and allow to boil, then put in the fish. Cover the pan and simmer gently for 5 minutes. Remove the lid and shake gently until the fish is cooked and the gravy is thick, when it is ready to serve. Add extra water if you would like it less dry.
Tags:
SBS
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