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Tamarind Fish Curry
Ingredients:
2 white fish fillets
4 medium sized tomatoes
Base
1 tbsp vegetable oil
1 knob butter
1 onion finely chopped
5-6 cloves garlic finely chopped
3 lime leaves
5 curry leaves
Whole Spices
2-3 fresh Birdseye chillies finely chopped
1 tbsp cumin seeds
1 tbsp coriander seeds
Paste
1 tsp chilli powder
3 tsp curry powder
3 tbsp water
Tamarind Stock
3 cups of fish stock
3 tbsp tamarind pulp melted into 1 cup hot water
3-4 tsp sugar / palm sugar (to taste)
Salt to taste
Preparation
Preparation is key to this one-pot-wonder! Follow the steps closely:
1. Finely chop the onion and garlic and place in a prep bowl
2. Crush all the whole spices together using either a pestle and mortar or a blender
3. Mix the ‘paste' in a separate prep bowl and leave aside
4. Slice the tomatoes into wedges and place in a prep bowl
5. Slice the fish fillets into edible ‘fingers'
The Stock
1. Mix all the ‘Tamarind Stock ingredients together in a saucepan and bring to boil
2. Maintain the stock on a simmer (low heat) for 20 minutes. Stir and cover with lid
Cooking the Curry
1. Heat 1 tbsp vegetable oil and 1 knob butter to medium heat in a large saucepan
2. Add all the ‘Base' ingredients and cook until onions are slightly brown (5-7 minutes)
3. Add all the crushed ‘Whole Spices' and cook for 1 minute
4. Add and stir the ‘Paste' into the base and spices
5. Add the tomatoes and cover for 10 minutes stirring occasionally
6. Now add the stock to the base ingredients and mix well
7. Bring the curry to boil and allow to simmer
8. 10 minutes before serving, heat 2 tbsp vegetable oil in a wok to high heat
9. Flash fry the fish fillets on high heat in the wok. Stir fry & toss for 2 minutes
10. Place in curry and stir into the sauce. Allow to simmer for 5 minutes
Serving
1. Garnish with finely chopped coriander and serve with white rice
2. The curry should be more ‘soupy' than thick
