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Ingredients
- 500 g Seer Curry Cut
- 1/2 tsp Turmeric Powder
- 1 lime (juiced)
- 3 tbsp vegetable oil
- 2 medium red onions
- 2 garlic cloves
- 1 inch Ginger
- 2 Green Chillies
- 5 medium ripe tomatoes
- 1 handful curry leaves
- 3 cardamom pods
- 2 tsp black mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Fenugreek Seeds
- 1/2 tsp Turmeric Powder
- 1 tbsp tamarind paste
- 300 ml Coconut Milk
- Salt (to taste)
Ingredients
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Instructions
- In a bowl, mix together 1 tsp turmeric, lime juice, and salt and rub gently onto fish. Let marinate in the fridge for about 1 hour.
- To make your sauce, finely chop onions, ginger, tomatoes, garlic and chillies, keeping them all separate.
- Heat a large pan over a medium–high heat and add oil. Add the cumin seeds, fenugreek seeds, mustard seeds, cardamom and gently fry for a minute until spices start to splutter.
- Now add the onion, ginger, garlic, chillies and curry leaves and saute for 5 to 10 minutes, or until the onion is golden brown.
- Stir in the chopped tomatoes. Let them cook for about 5 minutes or until oil starts to separate out on the edges. Add tamarind paste, coconut milk, salt and a cup of water, then simmer for 10 minutes, as the sauce reduces.
- Add the fish to the sauce and simmer until the fish is cooked through and opaque.
Serving Suggestions:
- Garnish with extra green chillies and curry leaves.
- Serve hot with coconut rice.