Fish Curry

Ingredients

• 400g white fish
• Coconut oil
• 2g fenugreek seeds
• 1 medium onion sliced
• 5g ginger chopped
• 3 garlic cloves chopped
• 2 green chillies chopped
• 1 sprig curry leaves
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp turmeric powder
• 40g tamarind pulp
• 100ml water
• 60ml coconut milk
• Salt and pepper to taste
• 20ml coconut oil
• ½ tsp mustard seeds
• 2 shallots sliced
• 3 dried chillies
• 1 sprig curry leaves
  
  

Method

Heat the coconut oil and add the fenugreek seeds. Add the onion, garlic, ginger, green chill and curry leaves. Saute until soft then add the chilli powder, turmeric, coriander and saute for a few minutes. Add the tamarind and water then the fish. Season with salt and pepper. Cook for about 10minutes until the fish is cooked. Add the coconut milk, stir and take off the heat. In a separate pan add the coconut oil, add the mustard seeds until they pop add the shallots, dry chilli and curry leaves. Saute until golden. Stir through the curry and serve.