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PrintMADRAS FISH CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the cod fillet pieces with the turmeric, tamarind juice and salt, place in a shallow, non-metallic dish.
- The Curry Sauce: Heat the oil in a heavy-based frying pan, add the curry leaves and nigella seeds and cook gently for 1 minute.
- Stir in the sliced onions and chillies, then cook for about 2-3 minutes or until softened but not browned. Stir in the curry paste with the tomatoes and cook for a further 2 minutes.
- Remove the fish from the tamarind liquid and set aside. Add the tamarind liquid to the pan of fried ingredients. Simmer the sauce gently for about 10-12 minutes.
- Add the fish and fresh coriander to the pan, cover and cook for a further 5 minutes or until the fish is just cooked through.
- Taste and adjust the seasoning and serve the curry hot, with steamed rice.
INGREDIENTS
- 750 grams skinless cod fillet, cut into pieces
- 250 ml boiling water
- 200 grams tomatoes, quartered
- 150 grams onions, thinly sliced
- 2 tablespoons Madras curry paste
- 1 teaspoon turmeric
- 50 ml tamarind juice
- 50 ml cooking oil
- 8-10 curry leaves
- 2 teaspoons nigella seeds
- 2-3 large green chillies, deseeded and thinly sliced
- 3 tablespoons chopped fresh coriander
- Salt, to taste
- Steamed rice, to serve
16 comments for “Madras Fish Curry”
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