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Madras fish curry of snapper, tomato and tamarind

If like me you won't order fish curry when out in an Indian resturant or ear of how resh the ish is then this recipe is for you. This Rick Stein recipe is from his India cookbook rom the BBC TV series of the same name.

Ingredients

Foodideals - Madras Fish curry4 tbsp vegetable oil
1 tbsp yellow mustard seeds
1 large onion, finely chopped
3 garlic cloves, finely crushed
30 fresh curry leaves
2 tsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp ground turmeric
400g/14oz can chopped tomatoes
100ml/3½fl oz tamarind liquid
2 green chillies, each sliced lengthways into 6 pieces, with seeds
1 tsp salt
700g/1lb 9oz snapper fillets, cut into 5cm/2in chunks
boiled basmati rice, to serve

Method

Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown.

Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes, or until rich and reduced. Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice and maybe some bungay potatoes.