Irene’s Fish Curry


How do you eat your fish curry?
Today I opted to have it with fresh, crispy rolls to soak up all that yummy gravy. 

4 tbs oil
1 tsp fennel seeds
1 tsp black peppercorns
10 curry leaves
2 tsp mustard seeds
2 tsp cumin seeds
1 tbs crushed ginger and garlic
10 garlic cloves
1 large onion, finely chopped
5 green chillies
1 teaspoon turmeric
1 tbs kashmiri chilli powder (add more if you like)
1 tsp dhania/jeera powder
1/2 tsp fenugreek powder
1x 410g can chopped tomatoes
1x 410g can tomato purée
2 kg fish (I used Salmon)
3-4 Tbs tamarind paste dissolved in 1 cup of water

Heat oil in a large pot and add roasted and ground fennel seeds, mustard seed, black pepper and cumin.
Add ginger and garlic paste & onion.
Fry on a medium heat until the onions are soft.
Add the turmeric, fenugreek powder, dhania/jeera powder and chilli powder and cook on low for a few minutes.
Add the curry leaves, green chillies, whole garlic, tomatoes and puree and allow the mixture to cook down into a thick sauce, +- 10 minutes.
Add the tamarind mixed in water and boil for +- 10 mins.
Add cleaned and cut fish and let the curry simmer for about 10-15 mins or until fish is cooked through.
Season to taste.

Prepared, tried and tested by: Irene Dasari

This entry was posted in Indian, Seafood and tagged , by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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