Fish Curry

Fish Curry
Fish Curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Onion, chopped

  • 5

    tsp Garlic minced

  • 2

    medium tomatoes

  • 1

    tsp Gingerroot minced

  • 6

    Chilli peppers chopped

  • 1

    oz Tamarind paste

  • 1.5

    cups Warm water, to dissolve tamarind

  • 1

    Tbsp Vegetable Oil

  • 1

    Tbsp Mustard seeds

  • 1

    Tbsp Ground coriander

  • 2

    tsp Turmeric

  • 1

    tsp Fenugreek

  • 5

    Curry leaves

  • Salt and pepper

  • 2

    lbs Mahi Mahi

  • 1.5

    cups lite Coconut milk

Directions

1. Chop all veggies. 2. Mix the tamarind pulp with the water and break it up with a fork or your hands to dissolve. If necessary, strain the tamarind water and discard the pulp. 3. Heat the oil in a large pot, over medium-high flame. Add the mustard seeds and sauté until they start to pop. Add the dry spices quickly and stir just until they are absorbed by the oil. Do not allow the spices to burn. 4. Quickly add the veggies and curry leaves. Reduce heat to low and cook until the liquid is reduced and the onions have lost their raw flavor, about 10-15 minutes. 5. Add the tamarind water, season with salt and pepper and simmer another 10-15 minutes to meld the flavors and reduce the liquid a little. 6. Stir in the fish and coconut milk and simmer slowly another 15-25 minutes until the fish is cooked through. Adjust seasoning and serve with basmati rice.

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