Tirunelveli Fish Curry

Ingredients (15)

• fish steaks with head500 g
• garlic3 clove
• green chillies3
• curry leaves1 sprig
• tamarind1
• or tamarind paste4 tsp
• water4 cup
• salt2 tsp
• fresh coconut0.5 cup
• cumin seeds0.5 tsp
• coriander powder2 tbsp
• red chilli powder1 tbsp
• turmeric powder0.25 tsp
• small onions0.5 cup
• tomatoes2

Method

1. 1

   Soak the tamarind in 1 cup warm water for 15 minutes.

2. 2

   Extract the thick tamarind juice and discard the fibres and seeds.

3. 3

   If using tamarind paste, dissolve 4 teaspoons in 1 cup warm water.

4. 4

   Grind the grated coconut, small onion, tomatoes cumin seeds, coriander powder, chilli powder and turmeric powder with a little water to make a smooth paste.

5. 5

   Heat a clay pot (manchatti) or heavy-bottomed saucepan over medium heat.

6. 6

   Add the prepared coconut masala paste and cook for 2–3 minutes, stirring continuously.

7. 7

   Add the garlic, green chillies and curry leaves and cook for 1 minute.

8. 8

   Pour in the tamarind extract and the remaining water.

9. 9

   Add the salt and bring the curry to a gentle boil.

10. 10

    Simmer for 8–10 minutes to allow the raw flavour of the spices and tamarind to cook out.

11. 11

    Gently place the fish pieces into the simmering curry.

12. 12

    Reduce the heat to low and cook for 8–10 minutes, or until the fish is just cooked through.

13. 13

    Swirl the pan gently instead of stirring with a spoon to avoid breaking the fish.

14. 14

    Taste and adjust the seasoning if required.

15. 15

    Switch off the heat and allow the curry to rest for 20–30 minutes before serving. This helps the fish absorb the flavours.