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| Preparation Time | |
| 15 minutes | |
| Cooking Time | |
| 20 minutes | |
| Serves | |
| three to four people | |
Ingredients
2 or 3 pieces of kudampuli (or some tamarind)
500g of king fish (or any similar white fish)
2 tsp salt
2 tsp turmeric
4 tbsp vegetable oil
1 large onion (or 2 medium), finely chopped
2 tsp Very Lazy garlic
2 tsp Very Lazy ginger
1 tsp Very Lazy red chillies (optional)
1 tsp ground cumin
1 tsp mustard seeds
50g coconut milk powder (or 400ml coconut milk)
1 tbsp fish stock
a few curry leaves
1 tsp dried coriander leaves
1 tsp dried fenugreek leaves
Method
1. Place the kudampuli in water in a small bowl and leave to soak.
2. Cut the fish into bite-size pieces and put them into a bowl. Rub in a teaspoon of salt and a teaspoon of turmeric.
3. Place the oil in a deep frying pan, add the onions and the other teaspoon of salt and fry for about 5 minutes.
4. Add the garlic, ginger, red chillies, cumin, mustard seeds and the other teaspoon of turmeric and fry for a further 2 or 3 minutes.
5. Place the coconut milk powder in a measuring jug and stir in about 400ml of warm water. Add the kudampuli, together with the water in which it has been soaking , and the fish stock, and top up to about 500ml.
6. Add the jug of liquid to the pan, stirring all the time with a large spoon, add a few curry leaves and bring to the boil.
7. Add the fish to the hot sauce and cook for a few minutes, until tender.
8. Drain off the liquid into a sauce boat, remove the pieces of kudampuli, place the curry in a serving dish, and sprinkle with the coriander and fenugreek leaves.
9. Serve straight away with rice and naan bread.
Printable version of the recipe
<< Big Dave’s Kitchen