Some Docs are telling us that turmeric has medicinal qualities. Just another reason to brew up a curry. Great for a dinner party, but avoid frozen fish to get the best of this dish.
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Ingredients
1kg firm fish 50g lump of tamarind ½ cup warm water 2 onions chopped 1 large tomato sliced 4 dried chilli – fried 1 tablespoon ginger paste ½ tablespoon garlic paste 4 green chilli 1 cup fresh grated coconut 2 tablespoon coriander seed - roasted 1 tablespoon cumin seed - roasted ½ tsp tumeric powder 2 tablespoon oil 2 cups of water salt to tasteMethod
1. Soak tamarind in 1/2 cup of warm water for 5 mins. Mash & mix well the tamarind into the water and strain and keep aside the water. 2. Grind together the corriander seeds, cumin seeds, green chillies and the coconut to make a paste. 3. Heat oil in a pan and add onion and saute till golden brown. 4. Add coconut paste, ginger and garlic paste and stir for about 5 mins, then add the tumeric powder and stir for another min. 5. Now add the tamarind water and the 2 cups of water and salt taste. Stir well and bring to boil. 6. Add fish gently and bring to boil. Spread the sliced tomato and the fried chilli on top and lower the fire. 7. Cook in a slow fire for 10 min. 8. Serve with rice.
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