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Рецепт Mangalorean Fish Curry
by Global Cookbook

Mangalorean Fish Curry
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Ингредиенты

  • 8 x to 10 small fresh red chilies (not Thai peppers), or possibly 4 to 5 for mild curry
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. cumin seeds
  • 1 tsp black mustard seeds
  • 8 x to 10 black peppercorns
  • 4 Tbsp. freshly grated coconut (or possibly unsweetened dry coconut)
  • 1/2 tsp turmeric
  • 3 tsp tamarind pulp (available in Indian and Thai grocery stores)
  • 8 x cloves garlic, divided use
  • 2 med onions, peeled and cut in chunks, divided use
  • 4 Tbsp. veg. oil
  • 1 sprg curry leaves (available in Indian groceries)
  • 4 x catfish fillets or possibly snapper, 4 ounces each (Solomon uses pomfret)

Инструкции

  1. Fold in a blender chiles, coriander, cumin, mustard seeds, peppercorns, coconut, turmeric and tamarind. Add in 4 cloves garlic and one onion. Puree masala until well blended. Set aside. Chop remaining onion and garlic. Heat oil in a non-stick skillet and saute/fry onion and garlic until golden, about 2 to 3 min. Add in the blended masala. Stir well for 2 to 3 min. Add in fish fillets and coat the pcs proportionately with the masala. Add in sprig of curry leaves. Cover and simmer on low heat for 5 to 8 min or possibly until fish is done. Remove curry leaves.
  2. Serve with steamed basmati rice and papadums.