This curry is high on flavors from the south – curry leaves, coconut milk and tamarind. This is a simple yet very flavorful dish bursting with aroma and a good balance of sweet and sour. The coconut milk gives a creamy texture to the curry and I loved the color it adds to the dish. Enjoy it with hot basmati rice.
Recipe type: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Fish fillets: 500 gm (I used salmon but you can use any fish of your choice)
Small Onions/shallots – 7-8, chopped
Ginger – 2 tsp chopped or crushed fine
Garlic – 2 tsp, chopped or crushed fine
Green chilly – 1 sliced
Tamarind – 1 small lemon sized ball soaked in warm water or 2 tsp of ready paste
Coconut milk – 2 cups (thick variety)
Curry leaves – 10-12 leaves
Turmeric powder: ½ tsp
Red Chilly powder: ½ tsp
Cinnamon – ½ inch stick
Mustard seeds – crushed coarsely
Dried red chilly – 1
Salt to taste
Heat oil in a deep heavy bottom pan. Add cinnamon and let the flavor infuse in the hot oil for a min and then add crushed ginger & garlic & sauté. Add, onions, green chili and stir.
When the onion starts to brown add turmeric and red chili powder. Cook this on low flame for 2-3 mins.
If using soaked tamarind, mash the soaked tamarind and strain the liquid. Add the liquid to the pan followed by salt. Add coconut milk and bring it to a boil. Reduce flame to the lowest and add cleaned fish pieces. Cook till the fish pieces are done, it will take around 20 on low flame.
Prepare tempering by heating oil. Add crushed mustard seeds, curry leaves and dried red chili and once the curry leaves sizzle, add the tempering to the curry.
The curry should be rested for sometime to help the flavours settle before you serve.
You could prepare the curry in advance and store it in the fridge for 2-3 days. Just add the fish pieces and cook when you want to serve.