Malabar Fish Roast

Serves: 4

INGREDIENTS
500g/18 oz fish, cut into small pieces

To Marinate Fish:
½ tsp ground turmeric
1 tsp red chili powder
Salt to taste

To Make the Curry:
2 tbsp oil
1 small lemon sized tamarind, soaked in ¼ cup water
1 tsp mustard seeds
¼ tsp fenugreek seeds
¼ tsp cumin seeds
1 large red onion, chopped
2 green chiles, cut in halves (optional)
5-6 garlic cloves, crushed
2 cm fresh ginger, crushed
½ tsp ground turmeric
1 tsp ground coriander
½ tsp ground black pepper
2-3 tsp red chili powder depending on your taste
A pinch of asafoetida
2 medium tomatoes sliced, or ¾ cup canned diced tomatoes
1 tbsp white vinegar
½ cup coconut milk
1 sprig of curry leaves
Salt to taste
Water

INSTRUCTIONS
To Marinate Fish:
Combine together ½ tsp ground turmeric, red chili powder and enough salt in a small bowl. Add a little water to make a smooth paste. Rub the marinade onto the fish pieces and marinate for at least 30 minutes in the refrigerator.

To Make the Curry:
Heat 1 tbsp oil in a frying pan on medium-high heat. Add fish pieces. When one side is brown and cooked, flip over to the other side and cook again. Drain on an absorbent towel. (Fry fish in batches if needed).

Add the remaining oil into the pan, and splutter mustard, fenugreek, and cumin seeds. Add onions, and sauté for 2-3 minutes or until browned. Add green chiles (if using), and curry leaves.

Add ginger and garlic. Saute 1-2 minutes or until aromatic. Add asafoetida, ½ tsp ground turmeric, ground coriander, and red chili powder. Saute for a few seconds, and season with ground black pepper.

Stir in tomatoes and sauté for 2-3 minutes or until mushy. When oil separates, squeeze out the pulp from tamarind and add it to the curry. Add enough water to make a thick sauce. At this stage, add fish, cover it with lid and cook. When the fish is cooked, check the seasonings and add vinegar. Allow the fish curry to boil. Add coconut milk and remove from flame. Serve hot.

From nishkitchen.com