Fish curry with coconut milk

Ingredients (17)

• fish500 g
• turmeric powder0.5 tsp
• salt
• tamarind1
• shallots10
• tomatoes2
• green chilies2
• garlic7 clove
• ginger1
• curry leaves2 sprig
• red chili powder2 tsp
• coriander powder1 tbsp
• turmeric powder0.5 tsp
• fenugreek seeds0.5 tsp
• mustard seeds0.5 tsp
• oil2 tbsp
• salt

Method

1. 1

   Prepare the Tamarind Extract:

2. 2

   Soak tamarind in warm water for 10 minutes and extract the juice. Set aside.

3. 3

   Start the Curry Base:

4. 4

   Heat coconut oil in a pan.

5. 5

   Add mustard seeds and let them splutter.

6. 6

   Add fenugreek seeds and sauté for a few seconds.

7. 7

   Sauté the Aromatics:

8. 8

   Add curry leaves, garlic, ginger, and shallots. Sauté until the shallots turn translucent.

9. 9

   Add green chilies and tomatoes. Cook until the tomatoes are soft and mushy.

10. 10

    Lower the heat and add turmeric powder, chili powder, and coriander powder.

11. 11

    Sauté for 1-2 minutes until the raw smell of the spices fades.

12. 12

    Simmer with Tamarind:

13. 13

    Add the tamarind extract and bring it to a boil. Let it simmer for 5-7 minutes until the raw smell of tamarind disappears.

14. 14

    Add Coconut Milk:

15. 15

    Lower the heat and gently stir in the coconut milk. Adjust the consistency with water if needed.

16. 16

    Simmer on low heat for 5 minutes. Do not let it boil vigorously.

17. 17

    Gently place the fish pieces into the curry.

18. 18

    Cover and cook for 8-10 minutes on medium heat,

19. 19

    Shake the vessel in between to ensure that the fish is covered with the gravy and is cooked.

20. 20

    Taste and adjust salt.