I absolutely love the way the flavors marry in this curry. It reminds me of a restaurant I went to as a child in Sri Lanka. I was around 17 and still remember how much I loved this dish. They served it with white rice and an incredibly delicious pickle. I hope that you and your families love it as much as we all do.
2 lbs of fish fillets cut in pieces (I used sea bass)
1.5 tablespoons black mustard seeds
6-8 curry leaves
1 tablespoon cumin seed
1 tablespoon crushed garlic
1 teaspoon of crushed ginger
2 dried red chilies
Salt to taste
2 teaspoons red chili powder or to taste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon brown sugar
6-7 tomatoes puréed
2 green chilies finely chopped
2 tablespoons Tamarind paste
1 can coconut milk
Juice of 1 small lemon
1/2 cup chopped cilantro
In a pan heat some oil.
When hot add the mustard seeds and curry leaves.
When they sputter add the ginger, garlic, cumin seed and dried red chilies and mix it.
Now add the puréed tomatoes, tamarind, cumin powder, coriander powder, turmeric, red chili powder and green chilies and cook till the oil comes to the top.
Put in the brown sugar and mix.
Now add the fish and let it cook for a few minutes
Now add your coconut milk and give it a gentle stir
Let it cook till the fish is done.
Squeeze the lemon juice on top
Fold in the cilantro
Serve with white rice and or naan.
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