This simple fish curry is prepared with ingredients that are almost always found in Indian and Sri Lankan kitchens and is excellent served with steamed rice. Fish curries in Sri Lanka usually feature coconut or coconut milk. I have used tomato and tamarind as souring agents. I added the tomato to give this fish curry a little bit of sweetness to take the edge off the sourness. In Sri Lanka, most of the fish curries used to be cooked in an earthenware pot (Clay pot).
|Mackerels /Any firm white fish (scaled and cleaned)||500g|
|Tomatoes (medium)||2 (chopped)|
|Onion||1 Large (Sliced)|
|Curry Leaves||1 Sprig|
|Garlic||5 cloves (sliced)|
|Coriander leaves||1 small bunch (chopped)|
|Chili Powder||2 TSP or adjust according to taste|
|Turmeric Powder||1/2 tsp|
|Coconut cream/Coconut Milk||2TBS/ 100ml|
|Salt||1 TSP or to taste|
|Tamarind pulp||1 TBS|
|Gingelly Oil||3 TBS|
|Cinnamon Stick||1 Inch|
|Mustard Seeds||1 TSP|
|Fenugreek Seeds||2 TSP|
|Fennel seeds||1 TSP|
How I made it:-
- Wash the fish well under the running water and drain them well in a colander.
- Put in a bowl and sprinkle with ½ teaspoon salt and ½ teaspoon of the turmeric. Set aside for 5 minutes.
- Place a medium size sauté pan over medium heat and add the oil.
- Add the mustard seeds, fenugreek, fennel, pepper corns, curry leaves and cinnamon stick. Sauté for 30 seconds.
- Add the garlic, green chili and onion and sauté for 4 minutes or until the onion is translucent.
- Add the sliced tomatoes and sauté for 2 minutes.
- And the chili powder, coriander powder, cumin powder and salt, stir well.
- Add 3 cups of water and cook for 3 minutes.
- Add the tamarind pulp and stir well.
- When it comes to a boil cook, stirring occasionally for 8 minutes.
- Gently slide the fish slices into the pan.
- Lower the heat to low. Cover and cook for another 10 minutes or until the fish is cooked through.
- Stir in the coconut milk and simmer for 2 minutes.
- Sprinkle over the fresh coriander leaves.
- Serve hot with steamed white rice.