Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
- 2tablespoons vegetable oil
- 1 pinch sea salt
- 1teaspoons mustard seeds
- 10 curry leaves
- 1 pinch fenugreek seeds
- 2 cloves garlic, chopped
- 2 onions, chopped
- 1/4teaspoons turmeric
- 1/2teaspoons chilli powder
- 3 tomatoes, chopped
- 1teaspoons tomato purée
- 1tablespoons tamarind paste
- 500grams white fish fillets, skinned
Nutrition per serving
735kJ / 175Cal
735 Kilojoules or 175 Calories
8% of daily energy intake*
Protein
18.2grams
Fat
7.9grams
Carbs
7.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Giant tamarind trees grow everywhere in Southern India, offering both shade and their sweet-sour fruits for cooking.
Method
Step 1 of 3
Heat the oil in a large saucepan. Add the mustard seeds and, when they begin to pop, the curry leaves, fenugreek seeds, and garlic. Sauté for 1-2 minutes or until the garlic turns brown. Stir in the onions and cook over a moderate heat, stirring occasionally, for 10 minutes or until the onions are golden.
Step 2 of 3
Add the turmeric and chilli powder and mix well, then add the tomatoes, tomato purée, and some salt and cook for a further 2 minutes. Add the tamarind paste and 200ml water. Bring to a boil and simmer for 12 minutes, stirring occasionally, until the sauce thickens. Taste, adding more tamarind paste if you wish.
Step 3 of 3
Cut the fish into pieces and carefully mix into the sauce. Reduce the heat and cook gently for 4-5 minutes or until just cooked through. Serve with plain boiled rice.
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