Dry Fish Curry With Tamarind And Curry Leaves
Use a firm-fleshed fish that will hold its shape when cooked. Salmon steaks also work beautifully with the curry leaves and spices.
Servings: 4 people
Ingredients
- 700 g fish fillets (I used monkfish)
- 1 lemon
- 2 tsp ground turmeric
- sea salt
- coconut or vegetable oil, for cooking
- 1 large onion, thinly sliced
- 2 stems curry leaves, plus extra for serving
- 2 tsp yellow mustard seeds
- 2 tbsp grated fresh ginger
- 2 cloves garlic, chopped
- ½ tsp ground chilli or more to taste
- 1 tbsp tamarind concentrate
- 2 tbsp water
- grated palm sugar or caster sugar
To Serve
- thinly sliced red onion, lime wedges and coconut yoghurt
Instructions
- Cut the fish into serving portions and place on a large plate. Squeeze over the lemon juice and turn to coat. Sprinkle over the turmeric and season with salt. Set aside for 10 minutes.
- To cook: Heat 2 tablespoons of oil in a large sauté pan. Cook the onion, curry leaves and mustard seeds with a pinch of salt over a medium heat for 10 minutes or until soft, stirring occasionally. Add the ginger, garlic and chilli and cook for 2 minutes. until fragrant.
- Scrape the mixture into a bowl, then add a little more oil to the pan. When hot, add the fish and cook until golden and just cooked through. Add the onion mixture back to the pan and stir in the tamarind and water. Bring to a simmer and taste. If it’s too sour, stir in a little sugar to balance the flavours.
Notes
To serve: Top the fish with sliced red onion and lime wedges and serve the coconut yoghurt separately. Serves 4.
By 
ForthFocus™