Fish curry

This fish curry doesn’t belong to any particular regional cuisine. It’s just what I threw together tonight, and it came out rather well.

1t
cumin seeds
½t
coriander seeds
½t
black mustard seeds
3
allspice berries
5
cloves
1t
fennel seeds
1t
ground turmeric
1t
ground paprika
4
cardamom pods
1
piece cinnamon bark
1
bay leaf
1t
garam masala
1t
salt (approx)
6
garlic cloves
2cm
root ginger, peeled
6
finger chillis (more or less to taste)
splash
white wine vinegar
1T
tamarind block
1
stick celery, thinly sliced
2
red onions, chopped
400g
tinned chopped tomatoes
500g
white fish, cut into 4cm pieces
  • Soak tamarind block in a little freshly boiled water until it breaks up. Discard seeds, keeping as much of the pulp as possible.
  • Toast cumin, coriander, mustard, allspice, cloves, and fennel in a dry pan.

Toasting spices in a dry pan

  • Grind the spices; add turmeric and paprika.

Ground spices in mortar and pestle

  • Blend garlic, ginger, chillis, vinegar, and a little water to make a paste.
  • Fry celery and onions in a little oil (I use groundnut oil) over a high heat until they begin to brown.
  • Add fried onions to paste; add enough water to cover. Blend briefly to make a chunky paste.
  • Put everything except the fish in a pan, bring to boil, and simmer for 15 minutes.
  • Add the fish, and cook for a few minutes until done.

Fish curry with rice

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