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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.
INGREDIENTS
600g monk fish, cut into 5 cm cubes
30g tamarind pulp (read note below)
2 tablespoons sunflower oil
The Parsees fled from Persia about 1300 years ago and settled on the Coast of Gujarat. Others who in recent centuries arrived from Persia formed a distinct community in Mumbai and Dahanu, just to the north, where they are known as Iranis. The Parsees / Iranis have their distinct cuisine with sweet, hot and sour flavours equally balanced. Traditionally pathia or patia is served with yellow rice.
Prawns can be prepared in the same way. Just replace the fish with 400 grams prawns.
INGREDIENTS
600 grams firm, white fish fillets
2 teaspoons tamarind puree
5 green chillies, chopped
3 plump garlic cloves
1 teaspoon cumin seeds
4 tablespoons vegetable oil