Fish Curry Village Style

By Spice Eats · 45 min

Ingredients

Instructions

1. Soak 50 g tamarind in 200 ml warm water for 30 minutes, then strain it to get a thick pulp.
2. Quarter the onions and tomatoes, cut the green chillies, and blend them into a smooth paste.
3. Dry roast the coriander seeds, cumin seeds and fenugreek seeds on low heat for 2-3 minutes. Cool on a plate, then grind to a powder.
4. Heat the oil in a pot. Add the mustard seeds and curry leaves, stir, then add the onion-tomato-chilli paste and fry on medium heat for 5 minutes.
5. Add the ginger garlic paste and fry on medium heat for another 5 minutes, until the paste is cooked and the raw smell is gone.
6. Add the turmeric, red chilli powder and 2 tsp salt. Fry on medium to low heat for 3-4 minutes until the masala is cooked.
7. Add the tamarind pulp and 450 ml water. Stir, cover and cook on low heat for 10 minutes, until the gravy is cooked and oil separates.
8. Slide in the fish pieces side by side, gently stir them into the gravy, cover and cook on low heat for 10 minutes.
9. Remove the lid, add the roasted masala powder and gently shake the pan to mix. Add 1/4 tsp salt, mix gently, and cover and cook on low heat for 5 more minutes.
10. Serve, or rest for a few hours before eating for the best flavour.

Summarized from Spice Eats's video. Watch it for the details.

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