Fish curry


1 lb fish fillets, chopped in 2 inch cubes
1/2 teaspoon turmeric to marinate fish
1 cinnamon stick, broken into 2
4 cloves
Salt to taste
2 tablespoons finely chopped cilantro, for garnish


1/2 tsp turmeric powder
1 teaspoon  paprika powder
1/4 teaspoon cayenne powder
1 cup light coconut milk
1 tablespoon ginger garlic paste
1/4 cup vinegar
1 tablespoon coriander powder
1 tablespoon tamarind pulp, if using concentrate, then 1/2 tsp only


Marinate fish for 15 minutes with some salt and turmeric powder.
In a 3 qt saute pan, heat oil over medium heat and and saute finely chopped red onions for about 10 minutes along with cinnamon and cloves. Stirring every minute.
Meanwhile, in a mixing bowl, make a paste of the Paste ingredients and set aside.
When the onions are cooked, add the paste to the onions and mix, cook covered for about 5 minutes, stirring every couple of minutes.
Add marinated fish and 1 cup of water, sprinkle some salt and cook covered for 10 minutes. Stir gently, every couple of minutes.
Adjust salt and garnish with cilantro, serve hot with plain white rice.

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