Red Fish Curry my way

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:

1. Curry leaves
2. Ginger Garlic paste 1 tsp
3. Pearl onions 5-6 – chopped
4. Thai green chillies 3-4
5. Coconut oil
6. Coriander powder 1 tsp
7. Tamarind powder 1 tsp
8. Tamarind puree 2 tsp
9. 1 can of pureed tomatoes
10. Eastern Fish masala 1 tsp
11. Salt and freshly ground black pepper
12. Coriander leaves for garnish
13. 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.

Random Fish Curry

So I set forth this afternoon to fry some Tilapia and somewhere along the line, I decided to change course and make a fish curry/masala instead. The result was quite delicious.

Ingredients:

1. 4-5 fillets of tilapia
2. 1/4 of a large onion chopped
3. Ginger garlic paste (1 tsp)
4. Coriander powder (1 tsp)
5. Red chili powder (1 tsp)
6. Salt (1.5 tsp)
7. Eastern Chicken Fry masala (1 table spoon)
8. Lime juice (2 tsp)
9. Tamarind paste (1 tsp)

Saute the onions in some oil and add ginger garlic paste , coriander powder, red chili powder, salt and the chicken fry masala. After 8-10 minutes add some water (100 ml) and add the lime juice and tamarind to it. Stir the masala, add the pieces of fish, cover the pot and let it cook over medium heat for 15-20 minutes.

Serve hot with plain white rice!