Fish Curry By Tracey Ramseebaluck

Ingredients

600g Fish, I used King fish

1 Onion chopped, 1tbsp grated fresh ginger

4 garlic cloves crushed

1tsp Turmeric powder

1tsp Kashmiri chilli powder

https://www.thecurryclubhomecooking.com/product-page/kashmiri-chilli-powder

2 heaped tsp Coriander powder

1tbsp club Basaar mix

https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar

2tsp cumin seeds.

1tsp fennel seeds

1tsp mustard seeds.

1tsp tamarind paste.

Handfull fresh Curry leaves

2 large tomatoes chopped.

1tbsp chopped coriander stalkes.

6 or 7 green chillies

1 Cup water

salt to taste

5 or 6 tbsp oil

Chopped coriander to garnish.



Method.


Heat oil in pan add cumin seeds ,mustard seeds,and fennel seeds sauté 30 seconds,then add Chopped onions,and fry till onion is soft and golden then add garlic an ginger and Curry leaves fry till raw smell goes then add powdered spices stir add chopped tomatoes and coriander stalks mix well and cook till tomatoes are soft and mushy and oil starts to separate, add 1 Cup of hot water and 1tsp tamarind paste stir well cover and cook on med heat for about 10 mins oil will separate from sides,then add fish steaks swirl pan so you don't break fish up add green chillies, cover with lid and cook on low to med heat till fish is cooked ,it won't take long then garnish with chopped coriander.

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