Fish Curry

Curried fish is best enjoyed with Barracuda, John Dory or Butter fish. The recipe I have put together is once again slightly different to the original fish curry recipe. The ingredients are not overpowering giving you a perfect balance in taste.

As always, its simple to make and I think tastes good.

Ingredients:

500-800 g of fish or 4 large slices cut into smaller pieces
3T oil
1 can of tomato and onion mix
5 cloves of garlic
2 green chilli (slit in 2)
1t of coriander powder
1/2 t of tumeric powder
2 T of chilli powder (can be adjusted according to your heat level)
1t of freshly crushed ginger
1 pinch of cumin seeds
1t of garam masala
2T of tamarind
1 pinch of mustard seeds
Salt
Handful of freshly chopped coriander

Putting it together:

Heat oil and add your mustard seeds & cumin seeds. As soon as it starts to pop, add your onion and tomato mix, along with your chilli, pressed garlic and crushed ginger. Let simmer for about 5 minutes then add your coriander powder, tumeric powder, chilli powder and garam masala. Mix well and let cook for about 5-8 minutes not letting it burn, add a little water if necessary.
Now add your fish pieces and salt to taste. We don't want to add alot of salt, as the tamarind will make the curry a little salty/sour, about 1t will do and you can add more if required once the curry is nearly done.
Cover and let cook. In the meantime, mix your tamarind with water separating the seed from the paste, use your fingers if you have to.
Once done, pour the tamarind water to the curry using a tea strainer. We are going to let the spices infuse and fish to get a little flaky on medium heat.
It should be ready in 30-45 minutes. Remove from heat and add your coriander leaves.

Enjoy with rice or fresh bread.