Keralan Fish Curry
- 2 1/2 lb. firm white fish
-
salt
-
2
teaspoons
turmeric
-
1
tablespoon
vegetable oil
-
2
medium
onions sliced
-
2
long red chillies
-
1 inch piece of
fresh root ginger
-
1
pinch of
ground cumin
-
1 can
coconut milk
-
1
tablespoon
tamarind
(or 2 tablespoons concentrated)
-
1
tablespoon
fish stock concentrate
- Cut the fish into bite-sized chunks, put them into a large bowl, and
rub with a little salt and 1 teaspoon turmeric. Heat the oil in a
large, shallow pan and peel and tip in your fine half-moons of onion;
sprinkle them with a little salt to stop them browning and then cook,
stirring, until they've softened; this should take scarcely 5 minutes.
- Cut the whole, unseeded chillies into thin slices across (although
if you really don't want this at all hot, you can deseed and then just
chop them) and then toss them into the pan of softened onions. Peel the
ginger and slice it, then cut the slices into straw-like strips and add
them too, along with the remaining teaspoon of turmeric and the cumin.
Fry them with the onions for a few minutes.
- Pour the tin of coconut milk into a measuring jug and add a tablespoon of tamarind paste and the fish stock concentrate,
using boiling water from the kettle to bring the liquid up to the litre
mark. Pour it into the pan, stirring it in to make the delicate curry
sauce. Taste and add more tamarind paste if you want to. And actually
you can do all this hours in advance if this helps.
- When you are absolutely ready to eat, add the fish to the hot sauce
and heat for a couple of minute until it's cooked through but still
tender.
No comments:
Post a Comment