MANGALOREAN SEAFOOD CURRY

                       

                                     MANGALORE  SEAFOOD  CURRY

INGREDIENTS

1 lb shrimp or white fish fillets

3 dried red chili peppers or 1 tsp cayenne powder

1 Tbsp coriander seeds

1 tsp cumin seeds

1/2 tsp pepper corns

7 fenugreek seeds

1 tsp turmeric powder

1 Tbsp ginger-garlic paste

1 tsp chopped green cayenne pepper

1 tsp tamarind concentrate

2 Tbsp oil

1 tsp salt

optional:  1 cup chopped and blanched tomatoes or 1/2 cup tomato sauce    

fresh, green cilantro leaves

DIRECTIONS

Blend the red peppers, coriander and cumin seeds, pepper corns and fenugreek seeds into a powder.  This is the dry spice masala.  I use a masala dedicated coffee grinder to blend dry spices.

Heat the oil over low heat in a medium sized pan.  Now add the dry spice masala and fry for 2 minutes.

Add the turmeric powder, tamarind concentrate, ginger garlic paste and green cayenne pepper and cook, stirring, for a mellow minute.  Burn nothing!

Gently add the fish or shrimp, stir so all the pieces are coated with the masala.

If adding tomatoes do it now and cook the curry for about 7 minutes.  I add tomatoes.

The shrimp or fish will be cooked but still juicy, plump and aromatic.

Never over cook and dry out seafood, keep it juicy and reconnect with the sea with each morsel you eat.  :)