- 4 tbsp vegetable oil
- 1 tbsp yellow mustard seeds
- 1 large onion, finely chopped
- 3 garlic cloves, crushed and peeled
- 30 fresh curry leaves
- 2 tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 400g/14oz can diced tomatoes
- 100ml/3½fl oz tamarind liquid (Recipe below)
- 2 green chillies, each sliced lengthways into 6 pieces, with seeds (I used 2 red chillies)
- 1 tsp salt
- 700g/1lb 9oz snapper fillets, cut into 5cm/2in chunks
- Heat the oil in a heavy-based saucepan over medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 5 minutes, or until softened and lightly golden-brown.
- Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 8 minutes, or until rich and reduced. Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice.
How to Make Tamarind Liquid
1/3 cup tamarind pulp (from purchase tamarind block) or ½ cup pulp from peeled, ripe tamarind pods
1 cup warm water
Place the tamarind pulp into a small bowl.
Pour the cup of warm water into the bowl.
Let it stand to soften. Every now and then, squeeze it and mash it a little to speed up the dissolving process.
You can mash it with a large wooden spoon or with your hands.
Pour the mash into a strainer over a bowl. Do this about 15 minutes after you've let the tamarind pulp stand. Using the back of a big spoon, push the remaining pulp through the strainer. This should allow the pulp to pass and the seeds, hulls, and any twigs to remain in the strainer.
Use the tamarind liquid as required by the recipe
For any left over, pour into a jar and refrigerate. It will keep for up to one week.
Tamarind Liquid recipe source: wikihow
Leave a Reply