Good Evening Chaps and Chapettes! Long-time no blog. Tonight there is a chill in the air and the whiff of Autumn around the corner has driven me to cook a warm and tangy fish curry.
This version is cheap, cheerful and really easy. Although not strictly authentic it’s tasty and makes the best of ingredients on a budget.
- 5 x pieces of frozen white fish
- 2 x small bag of frozen prawns
- 1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 1 tbsp. tamarind paste
- 1 x tin of chopped tomatoes
- 1 x onion
- 1 x can coconut milk
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- 1 x dried chilli
- 2 inch of cinnamon
- 1 tsp. mustard seeds
- 1 tsp. onion seeds
- 1 tsp. chilli powder
- 1 tbsp. turmeric
- 4 x cardamom
- 8 – 10 curry leaves
- 1 tsp. cumin powder
- 1 tsp. coriander power
- 1 tsp. garam masala
This takes around 15min to prep, 30 min to cook, best served with boiled rice.
Step 1: Flash fry the fish and prawns in turmeric and salt, be careful not to overcook, take off the heat and leave to one side.
Step 2: Heat the oil in a pan on a medium to high heat and heat through dried chilli, mustard seeds, cardamom and cinnamon, heat for a couple of minutes.
Step 3: Add garlic and ginger paste, cumin, coriander powders and cook through for a couple of minutes.
Step 4: Add the onion, curry leaves, onion seeds and cook until soft and golden.
Step 5: add the tomatoes and chili powder, cook down into a paste.
Step 6: Add the coconut milk and a little water mix well and reduce by ¼. Add salt and pepper to taste.
Step 7: Add the tamarind paste place and stir in, then turn to a low heat and add the fish to the mix and heat through allowing the curry to simmer gently.
Step 8: add the garam masala ad stir gently.
Serve hot with boiled rice for a deliciously tangy treat…we give it the thumbs up! 🙂