KANTA'S FAMILY FISH CURRY Indian seafood

                                                         KANTA'S FAMILY FISH CURRY

                                                                        FISH CURRY

 

INGREDIENTS

1 lb whitefish, cleaned and cut into 1 1/2" pieces

1/2 tsp turmeric

salt

1/2 cup coconut milk

3 dry red chillies

1 tsp coriander seeds

5 fenugreek seeds

1/2 tsp shredded ginger

2 hot green chillies

a full fistful of green ciliantro leaves

1 onion chopped

2 tsp tamarind concentrate

3 Tbsp unsalted butter or ghee

1 tsp lemon juice

DIRECTIONS

Sprinkle turmeric and 1/2 tsp salt on the fish, massage gently and set aside for at least 20 minutes.

In a medium saucepan, saute all the ingredients, except the coconut milk, ginger, lemon juice and tamarind, in 2 Tbsp of ghee or butter, over low heat for 5 minutes.

Now add the coconut milk, ginger, lemon and tamarind to the sauteed ingredients and blend in a food processor into a masala paste.

Add water as needed.

Over low heat saute the masala paste in 1 Tbsp of ghee or butter till the masala leaves the sides of the pan.

Check the flavors and add salt or tamarind or lemon and water if necessary.  The curry masala should taste really, really good!

Gently fold the fish into the bubbling curry.

The fish should be cooked in 3-5 minutes.

Final taste test... Does the curry need a hint more salt or another squeeze of lemon juice? Is it sublime?

Enjoy!