My sister in law is visiting, she is one of those gifted people, intuitive and instinctive around food (like Syl, Jen and Kalpana) and everything she makes is simple and superlative.
This is her South Indian fish curry, whipped up in no time.
- 1 kg mackerel (aka tenggiri, batang … ), cleaned, sliced and each slice quartered
- 4 or 5 Kashmiri dry red chilies )
- 1/2 tsp methi (fenugreek) ) roast and
- 1/2 tsp black mustard seeds ) grind to a fine
- 1 heaped tsp jeera (cumin seeds) ) powder
- 2 heaped tsp coriander powder
- 1 big onion, sliced
- a sprig of curry leaves
- 2 fresh green chilies, sliced
- 2 tsp ginger, in thin strips
- 2 tsp garlic, in thin strips
- 3 to 4 tomatoes, pureed
- a pinch of haldi (turmeric powder)
- 1 tsp tamarind paste in half cup water
- 1 green mango, skinned, cubed
- coconut milk
- In hot oil, fry the sliced onion, curry leaves and green chilies to a light brown.
- Add the ginger and garlic, continue frying.
- Add pureed tomatoes with the pinch of haldi, continue frying.
- Add the roasted powdered mixture and the coriander powder.
- Continue frying well on a low fire, ensuring the paste does not turn a dark brown.
- Add the diced mango, the fish, the tamarind paste/water and bring to a boil; immediately lower the flame and simmer for about 10 minutes or till the fish is just done.
- Add the coconut milk and salt and simmer another 5 minutes.
Thanks Mona, it was like old times and the curry brought back memories.