Prep 30 mins
Cook 15 mins
This is a lovely accompaniment with simple rice and dal. Taste of simple but flavourful South Indian cuisine. From the Cookbook, Catwalk Cuisine.
- 4 slices of a fleshy white fish fillets, 1 inch thick (I use kingfish/ seer fish)
- 1⁄2 lime, juice of
- 1 teaspoon salt
- 2 tablespoons oil
- 1⁄2 teaspoon mustard seeds
- 1⁄4 teaspoon fenugreek seeds
- 5 -6 sprigs curry leaves
- 1 tablespoon coriander powder
- 1 tablespoon chili powder
- 1 tablespoon tamarind pulp, soaked in
- 1 cup water
- Marinate the fish in lime juice and salt for 1/2 an hour.
- In a pan heat the oil and add the mustard and fenugreek seeds.
- When they sizzle add the rest of the ingredients except the tamarind and fish.
- Stir in the fish slices and cook on high heat till the fish is half done.
- Extract the pulp from the tamarind, and add the strained pulp to the pan.
- Simmer on low till the fish cooks and all the liquid is absorbed.
- Serve hot.
Fay, this is a wonderful recipe and I would recommend it to anyone new to Indian cuisine. It's definitely worth the effort taken in searching around for the tamarind paste/fenugreek seeds. I had been wanting to recreate the scrumptious fish dishes tasted in S. India and this is the ticket (keeping in mind that we don't have the same types of fish in the US, nor fresh tamarind paste). Thank you! I look forward to trying more of your recipes!