I make this spicy fish curry with monk fish but any firm white fish fillets would work. I can’t claim credit for this curry – I have adapted from Atul Kochhar’s “Simple Indian” cook book.
The curry goes well with plain steamed rice and a refreshing salad with cucumber, radish and carrots.
600g monk fish, cut into 5 cm cubes
30g tamarind pulp (read note below)
2 tablespoons sunflower oil
200g onions, finely sliced
Salt to taste
For the spice paste:
10ml white wine vinegar
6 dried red chillies, seeds removed if you prefer slightly milder
6 black pepper corns
½ teaspoon turmeric powder
5cm piece of ginger
3-4 cloves garlic
1 teaspoon cumin powder
1 teaspoon sugar
For the garnish:
You can get tamarind pulp in a block in Indian supermarket or you can use a puree you get in a jar in the International section of your regular supermarket. Put the tamarind pulp in a bowl, pour 100ml warm water and leave to soak for 20 minutes, then strain through a fine sieve. If using tamarind puree from a jar, you can omit the soaking in water step and use 1 tablespoon straight from the jar and add 100ml extra water to the curry.
Meanwhile, put the ingredients for the spice paste in a blender or spice grinder and whiz t a smooth paste.
Heat the oil in a saucepan, fry the onions gently for 10 minutes until softened and browned. Add the spice paste and saute for 5 minutes or until just cooked. Stir in the tamarind liquid. Bring the sauce to the boil and simmer for a minute or two.
Mix in the fish cubes and stir to coat in the sauce. Simmer for about 4-5 minutes or until just cooked. Check the seasoning, adding salt to taste.
Serve garnished with micro greens and lime slices. Serves 4.