My Tantalisingly Tangy Fish Curry.

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.

Ingredients:

  • 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

Spices:

  • 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! 🙂

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