Prep Time:
10 Minutes
Cook Time:
15 Minutes
Ready In:
30 Minutes
1 lb. (450 g) fish — preferably tuna

5 cloves garlic

2-inch piece ginger

1/2 tsp. black pepper powder

1 tsp. fenugreek

5 pieces goraka (or 2 Tbsp. tamarind)

2 tsp. salt

2 Tbsp. oil

1 onion, finely chopped

1 clove

1 cardamom

1-inch stick cinnamon

1 sprig curry leaves

1/2 cup (125 ml) water

spices for roasting:

2 tsp. cayenne pepper

1/2 tsp. cumin powder

1/2 tsp. fennel powder

1 tsp. coriander powde
1.) First wash the fish and cut it into 1-inch cubes

2.) Roast the 4 last ingredients in a pan until dark in color (be careful not to burn)

3.) Place the garlic, ginger, roasted spices, black pepper, fenugreek, goraka and salt into a food processor or blender and grind into a thick paste. Add a little water if necessary and coat the fish in this mixture. (Note: If you are using real tamarind fruit, soak the pods in 1/4 cup warm water. Strain and discard seeds and fiber and add to mixture. If you are using tamarind paste, use ony about a teaspoon since it is so concentrated).
4.) Heat oil in pan. Saute onions, clove, cardamom, cinnanmon, and curry leaves until onion is translucent.

5.) Place fish in the pan with water and remaining ingredients and bring to a boil. Reduce heat and simmer until all water has evaporated (about 20 minutes).

(Note: This is considered a ‘dry’ curry containing little or no gravy)


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