Monday, April 17, 2006

Fish curry


1/2 kg of fish
2 tomatoes
6 cloves garlic
150 ml Tamarind water
1 tsp ginger powder
1 tsp chili powder
1/2 tsp Turmeric
300 ml. Yogurt
2 tbsp of Oil
1/2 tsp fenugreek seeds
2 tsp salt
Coriander leaves
Juice of one lemon

Clean and cut fish into pieces.
Slice tomatoes.
Mash the garlic cloves and mix into the tamarind water.
Add the ginger and mix well.
Put the chili, turmeric and yogurt in a bowl and whisk it.
Marinate the fish in this for 1/2 an hour.
Heat oil, add fenugreek seeds until brown - if you want the curry really spicy, add some chopped green chilies - then add fish and marinade and coriander leaves, and salt.
Simmer for 10 minutes.
Add tamarind water and tomatoes.
Simmer until tomatoes mix in.
Add lemon juice and serve with hot rice.
Serves 4

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