Mum's Fish Curry

INGREDIENTS

1kg Kinglip (or any firm white fish)
oil for shallow frying
2 onions chopped fine
2 green chillies
2-3 whole black pepper
2-3 cloves garlic chopped fine
3-4 tomatoes
1 heaped tablespoon aamli soaked in 200ml of
water
1-2 tablespoon chilli powder
¼ teaspoon arad (Turmeric)
1 teaspoon dhana Jeeru (Cumin)
1 teaspoon of saumph (aniseed)
1 teaspoon salt (according to taste)
½ teaspoon of Methi (Fenugreek) seeds
3-4 tablespoon wet fish masala
curry leaves

METHOD

Rinse the fish, and drain out the water in colander. Pat dry. Smear with fish masala and allow to marinate for 30 minutes shallow fry in some oil till fish is cooked but firm. Set asideReserve the oil and transfer to your pot.Fry onions till golden brown then add your curry leaves .Add your whole black pepper add your garlic and fry till you smell the aroma. Crush your saumph and Methi (Fenugreek) seeds add to the onions. Add your grated tomato and cook till tomatoes are cooked and sauce is thick.Add your remaining spices. Allow to simmer for 5 minutes.put the aamli and water mixture through or small sieve or strainer and remove the seeds. Add the aamli juice to the tomato chutney and simmer for 10 minutes.Lastly add your fish. Don't stir allot to prevent fish from breaking.Simmer for ten - 15 minutes.
Garnish with fresh dhania (coriander) leaves.Serve with rice or roti

INFO & TIPS

Variation use prawns instead of fish!

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