Ingredients For Curry Paste:
- Cayenne pepper powder 2 1/2 tbsp
- Coriander 1 tbsp
- Cumin 2 tsp
- Turmeric powder 1 tsp
- Fenugreek powder 1/2 tsp
- Cloves (ground) a pinch
- Garlic (minced) 6 cloves
- Ginger (grated) 1 tbsp
- Tamarind puree 2 tbsp
- Onion (chopped) 1
- Water 6 tbsp
To Make The Curry:
- Fish 600 gm
- Oil 3 tbsp
- Black mustard seeds 1/2 tsp
- Onion (sliced) 1
- Tomato paste 1 tbsp
- Tomato puree 2/3 cup
- Water 2/3 cup
- Coconut milk 14 oz
- Salt 1 1/4 tsp
- Sugar 1 1/2 tsp
- Red chili powder 1/4 tsp
- Green chilies 2
- Tomato (cubed) 1
For Topping:
- Coriander leaves 1/4 cup
- Green chilies (Finely sliced) as required
- Rice (boiled) to serve
- Kachumbar to serve
Method:
For the curry paste, Blend all the Curry Paste ingredients until smooth. Add more water if needed to puree it.
For the curry, Heat oil. Add black mustard seeds and let them sizzle. Add onion and cook till golden. Add curry paste and cook for few minutes till water evaporates. Add tomato paste and pureed tomatoes. Add water, coconut milk, sugar, salt and red chili powder. Simmer. Add tomato & green chili, sauce should thicken. Add fish, stir very gently, cook until fish is done. Remove from stove and transfer to serving bowl. Garnish with coriander and green chilies. Serve with rice and kachumbar.