The traditional red fish curry from Kerela is something that I have not tried making as yet. I am going to try that one of these days. I did make a variation of it using pureed tomatoes and it turned out pretty good.
Ingredients:
- Curry leaves
- Ginger Garlic paste 1 tsp
- Pearl onions 5-6 – chopped
- Thai green chillies 3-4
- Coconut oil
- Coriander powder 1 tsp
- Tamarind powder 1 tsp
- Tamarind puree 2 tsp
- 1 can of pureed tomatoes
- Eastern Fish masala 1 tsp
- Salt and freshly ground black pepper
- Coriander leaves for garnish
- 5-6 fillets of tilapia fish cut into quarters
Heat the coconut oil in a heavy bottom skillet. Add the curry leaves when the oil is hot and fry it for a minute. Add the chopped pearl onions and saute them for 5 minutes. Add the ginger garlic paste, green chillies, fish masala and tamarind powder and continue roasting for another 5 minutes. Add the can of tomato puree to this and mix well. Add salt, fresh ground black pepper and the tamarind paste to the mix. Stir well and cook over medium heat for 10-15 minutes. Now carefully add the fish fillet pieces to the curry and spoon the curry over the fish. Cover and cook for about 20 -25 minutes.
Garnish with coriander leaves and serve hot with white rice.
