KERALA FISH CURRY
-Preparation Time : 30 minDifficulty :medium
Ingredients
2 Tbsp. Spice 'N Flavor Fish Shrimp Masala. 3 Tbsp. oil (veg., corn or olive) 1 cup sliced shallots or onions 1 Tbsp. ginger paste or 1 tsp. powder 2 cayenne or serrano chilli peppers - slit lengthwise (optional) 2 Tbsp. chopped coriander (cilantro) leaves- optional 1 tsp. of salt (or to taste)
1 Tbsp. tamarind paste (optional) 1 tsp. mustard seeds (optional) 10 curry leaves (optional) 1 Tbsp. garlic paste or 1 tsp. powder 2 lbs. (900 gms.) fish (sardines, sole, mackarel, king fish, cod, catfish, or other variety)
Cooking Instructions
1. In a large bowl combine Spice 'N Flavor Fish Shrimp Masala. with salt and 4 Tbsp. of water to a paste and set aside. Dissolve the tamarind paste in 1 cup of warm water and set aside. 2. In a medium pan or skillet (non-stick is ideal) heat oil using medium heat and transfer the mustard seeds into it, cover until the popping (crackling) sound stops, about 30 secs. to 1 min. Add the curry leaves, shallots or onions and stir-fry until shallots are soft and lightly brown, about 5 mins. Add ginger, garlic and green chillies and sauté stirring for 1 min. Add the masala paste from step#1 and stir-fry until the liquid evaporates, 1 min. Add the tamarind juice, stir and simmer covered for 3 mins. 3. Place the fish in the sauce carefully, mix lightly, cover and simmer until well cooked, about 8 to 10 mins. Rotate the pot gently to avoid breaking the fish. Open the lid and simmer for another 2 mins., if you like to reduce the sauce. 4. Taste for salt and transfer to a serving dish and garnish with coriander(cilantro) leaves.
Suggestions
Serve hot with rice (steamed or pilaf), with steamed vegetables or yucca (cassava
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