Curried Fish from Hyderabad

restaurantPortions: 4

paceActive time: 30

scheduleTotal Time: 60

Description
A well spiced fish curry with some sweet from tamarind.

outdoor_grillMethods: Braising, Sauteeing, Simmering, Stir Fry

soup_kitchenCuisine: INDIAN

menu_book Source: India Cookbook and own notes

history_eduAuthor: Robert Bokslag

Ingredients
  • 800 g White Fish Filet 
  • 1.5  tbsp Tumeric 
  • 5 tbsp Vegetable Oil 
  • 3 pce Onions (sliced) 
  • 2 tsp Ginger Paste 
  • 1 tsp Garlic Paste 
  • 1.5 tsp Chili powder 
  • 1 tbsp Coriander (ground) 
  • 4 pce Tomatoes (diced) 
  • 2 pce Dried Red Chillis 
  • 1 tbsp Tamarind Extract 
  • 125 ml Coconut Milk 
  • 1 pce Salt to taste 
Directions
  1. Put the fish fillets in a large shallow dish and rub with the turmeric and a little salt. Set aside.
  2. Heat the oil in a large skillet over medium heat and stir fry the onions for about 5 minutes or until slightly browned.
  3. Add ginger and garlic paste and season with salt. Mix in the coriander and chili powder and stir fry another 2 minutes.
  4. Add the chopped tomatoes, chilis and tamarind extract and cook for about 5 minutes more.
  5. When most of the moisture has evaporated, add 250 ml water and bring to a boil.
  6. Carefully lower the fish filets into the pan and cover.
  7. Simmer for about 8 minutes until the fish is firm.
  8. Uncover and add the coconut milk and stir gently.
  9. Simmer for another 2 minutes.
  10. Serve with basmati or any other firm long grain rice.