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PostPosted: Fri Jan 29, 2010 12:42 pm  |  Posted from: United Kingdom
  

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Always have fish on a friday of jummah ,come a tradition in my household .
So i have prepared the night before blocks of square tuna fish .

This curry is truly delicious! I say so with such confidence because I grew up eating it - The ingredients used to make it show a mix of both eastern and northern Indian culinary influences. Serve it with piping hot plain boiled rice.

# 1 kg fish cut into 1" thick slices (this curry tastes best with Rohu but you can use any fish with firm white flesh I actually use tuna but to each ones taste ...)
# 4 tbsps vegetable/ canola/ sunflower cooking oil
# 1 tbsp mustard seeds
# 2 tbsps cumin seeds
# 8 dry red chillies
# 1 tsp paanch phoran seeds (see recipe below)
# 10-12 curry leaves
# 1 large onion ground to a paste
# 1 tbsp ginger paste
* 2 large tomatoes cut into cubes
* 1 tsp turmeric powder
* 1 tsp garam masala powder
* 3-4 tbsps coconut powder
* Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
* 2 cups hot water
* Salt to taste
* Chopped coriander to garnish

Preparation:

* Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder.
* Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind well to remove all the pulp.
* Heat the oil in a wide heavy-bottomed pan and add the paanch phoran (see recipe here) and curry leaves. When they stop spluttering, add the onion paste and fry till light brown.
* Add the ginger and garlic pastes and fry for 3-4 minutes.
* Add the tomato and spice paste and fry till the oil begins to separate from the masala.
* Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.
* Bring the gravy to a boil and then simmer.
* Gently add the fish to this gravy and cook till done.
* Garnish with chopped coriander and serve hot with plain boiled rice.
# 1 tbsp garlic paste

I prefer to prepare mine and slap all ingredients on it and all fresh tomatoes and potatoes and cover it will foil and cook and steam in oven .
Beautiful .Uuuuuuuuuuhm .

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PostPosted: Fri Jan 29, 2010 1:40 pm  |  Posted from: Egypt
  

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Ok Cocoa, when you come to stay, you're cooking!


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PostPosted: Fri Jan 29, 2010 8:14 pm  |  Posted from: United Kingdom
  

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Right thats it ive been working all week and i cant be arsed to cook but seeing your recipe ccb i shall now have to frequent my local curry chef :P :P
I have jotted that recipe down though hon, i do like a good fish curry and you cant get a good one often as its not that popular in the Uk is it, though lord knows why not.
And you will have really tickled Lee's taste buds he loves curry and he loves fish so 2 out of 2 :)


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