Fish Curry

CREDITS

Tayyibah @drooling_dishes_
An adaption of Asima Moosa’s recipe
Bismillah. Tried and Tested by Sumi

RECIPE

1. Lightly crush 1 and ½ teaspoon jeeru (cumin) (cumin) seeds together with 1 teaspoon mustard seeds. Grate 1 onion, add onion, crushed spices, 2 whole green chillies and some curry leaves to a pot with ¼ cup oil and fry till onion is golden brown.
2. Once golden brown add 7-8 blended tomatoes with 1 level teaspoon tumeric,1½ teaspoon chillie powder and 2 teaspoon dhana ( coriander ) powder and let cook until oil comes on top of tomatoes.
3. Make a tomato paste… 2 teaspoon salt, 1 sachet 50g tomato paste, ¼ cup lemon juice, 1 heap teaspoon crushed garlic and 3 teaspoon tamarind paste. Mix well. Add to tomato chutney with 1 mug of boiling water and let it get one boil.
4. Marinate 1kg fish pieces of choice ( I used hake ) in ½ teaspoon tumeric, ½ teaspoon chillie powder, ½ teaspoon salt, ½ teaspoon Dhana powder and some oil.
5. Add fish pieces into tomato chutney, cover and cook on medium-low heat until fish is done and curry is a bit thick. Adjust and taste for salt. Enjoy with fluffy white rice 😍

POSTED ON

16 Dec 2022

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