Red Fish Curry with kudumpuli

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Red Fish Curry with Kudumpuli



Recipe by Nicole mason from AIK
First take 3 med-large silver pomfret, clean and marinate it salt for 10 minutes & wash it cold water & drain it well. Cut each fish into 4 pieces i.e. Head, tail & mid section cut into two pieces. 

Take & set aside the choice pieces to fry. Sprinkle them with chilli powder, turmeric & salt and set aside to marinate (pic 6). 

Use the rest for the Fish Curry:
Marinate the sliced fish pieces set aside for curry with 1 tsp hot chilli powder, 1/2 turmeric and 1/2 tsp salt (pic 2). 

Heat oil in a pan, add 1/2 tsp mustard, 1/4 tsp fenugreek seeds & curry leaves. When the mustard splutters add 10 sliced baby red shallots (Indian), 1/2 head of garlic thinly sliced & 1" of ginger finely sliced. The ginger should be half the qty of garlic.(pic1) Add 5 thai sliced green chillies. Let it soften, when the onions turn translucent add 1 tbsp ginger & garlic paste. Let it fry well.(pic 3) Next add 1 heaped tsp Kashmiri chilli powder & 1 tsp cumin powder. Let it fry. Add the marinated fish (pic 2). Add water and 3-4 pieces of kuddampuli. (If you do not have this type of tamarind, you can add regular tamarind water made with a lemon sized ball of tamarind & 1/2 cup of warm water. Or 1 large skinned and sliced green mango. Or 3 medium chopped tomatoes & 1-2 tbsp vinegar.) (If using tomatoes. Fry the tomatoes to a pulp once the onions and ginger & garlic have fried well.) Add the fish, enough water, the kuddampuli & salt to taste. Let the fish curry cook on a slow simmer. When the fish has cooked halfway, take out some of the sauce & add 3 tbsp coconut milk powder. Mix it well to get rid of the lumps & add it to the curry. Swirl the pot gently. Do not use a spoon to stir. (Add skinned green mango pieces or vinegar now if using.) Let the fish finish cooking. Sprinkle with fresh curry leaves & pinched coriander leaves (pic 4). Cover & set aside. 

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