A traditional dish but one that never gets old, fish curry is an extremely spicy and tangy dish, invigorating your senses and taste. So, get cooking!
FISH CURRY
Ingredients
8-12 pomfret darnes
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
2 green chillies, slit
1 inch ginger, cut into juliennes
1 cup scraped fresh coconut
1 cup sour yogurt
1 teaspoon cumin seeds (jeera)
Salt to taste
1 tablespoon coconut oil
1 teaspoon mustard seeds
½ teaspoon fenugreek seeds (methi)
2 dried red chillies, broken
10-12 curry leaves
Method
1. Take fish darnes in a bowl. Add turmeric powder, chilli powder, green chillies and ginger juliennes, mix and set aside to marinate for 15 minutes.
2. Heat sufficient water in a non-stick pan. Add marinated fish pieces and bring to a boil.
3. Blend together coconut, yogurt and cumin seeds to a fine paste.
4. Add the paste and salt to the fish, mix well and cook till the fish is fully done.
5. Heat coconut oil in a small non-stick tempering pan. Add mustard seeds, fenugreek seeds, red chillies and curry leaves and sauté till the seeds splutter.
6. Add the tempering to the fish curry and mix well.
7. Serve hot with steamed rice.
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