Fish Curry:- Fish curry, also known as Malabar matthi curry, is a Goan and Indian cuisine. Sardines are semi-stewed in a Kerala-style curry with other veggies like okra and onions. Rice, naan, bread, or tapioca are common accompaniments.
- 2 1/2 tbsp of Kashmiri chilli powder
- 1 tbsp of coriander
- 2 tsp of cumin
- 1 tsp of turmeric
- 1/2 tsp of fenugreek powder
- 3/8 tsp of ground cloves
- 6 cloves of garlic
- 1 tbsp of fresh ginger (finely grated)
- 2 tbsp of tamarind puree
- 1/2 red onion (chopped)
- 6 tbsp of water
- 3 tbsp of vegetable oil
- 1/2 tsp of black mustard seeds
- 1/2 red onion (thinly sliced)
- 1 tbsp of tomato paste
- 2/3 cup of canned tomato pulp
- 2/3 cup of water
- 400ml of coconut milk
- 1 1/4 tsp of salt
- 1 1/2 tsp of sugar
- 1/4 tsp of chilli powder
- 2 long green chillies (cut into half lengthwise )
- 1 chopped tomato
- 600g of firm-fleshed white fish (chopped)
- 1/4 cup of fresh coriander leaves
- Finely sliced green chillies (optional)
- Basmati rice
- In a tall jug or milkshake container (anything that fits the head of a blender stick), combine the Curry Paste components and blitz on high for 5 to 10 seconds, or until the onion is pureed. If necessary, add more water to purée the mixture.
- Heat oil in a large pot over medium heat to sizzle black mustard seeds. Allow 30 seconds for the black mustard seeds to sizzle – be careful, they may pop!
- Cook for 3 minutes, or until the edges of the red onion begin to tint with gold.
- Cook off the curry paste: Add the curry paste and cook for 3 minutes, or until the water has evaporated, the spices have bloomed, and the garlic and ginger have cooked.
- Turn the heat up to medium high to finish cooking the tomato. Cook for 2 minutes after adding the tomato paste and tomato pulp.
- Coconut milk: Combine the water, coconut milk, sugar, salt, and, if desired, chilli powder. Stir, then reduce to a low heat and bring to a gentle simmer.
- Simmer for 2 minutes before adding the tomato and green chilli: Cook for 2 minutes before adding the tomato and green chilli.
- Simmer for another 3 minutes, stirring occasionally – the sauce should be thickened (not runny), and it will loosen up when the fish is added (since the fish will release some juices, adding even more flavour!).
- Add the fish, stir, and cook for 3 to 4 minutes, or until the fish flakes easily.
- Remove from the heat and transfer to a serving bowl to garnish and serve. If desired, garnish with coriander/cilantro and fresh green chilies. Serve with basmati rice!