This tasty Mangalorian Fish Curry Recipe is utterly delicious, yet simple to prepare. (Especially if you make the red masala paste in advance)
This authentic Indian recipe was kindly given to us by Nila who gave us an Indian cookery class in our own home.
The kids helped cook this recipe and loved it, tempered down with a bit of natural yoghurt as they are novices to the world of spicy food.
(Want to hear all about our Indian Cookery Lesson? Click on the link to view)
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 350 grammes monkfish
- 1/2 teaspoon tamarind concentrate
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 green chilli split lengthways
- 1 small tomato
- 1 small onion
- A few curry leaves
- salt to taste
- 1/8 cup red masala paste
For Red Masala Paste
- 1/2 tablespoon oil
- 8 to 10 dry red chillies broken
- 1 1/2 tablespoons coriander seeds
- 1/2 tablespoon cumin seeds
- 1/2 teaspoon black peppercorns
- 1/2 inch cinammon stick
- 8 to 10 cloves garlic
- 1/4 inch piece of garlic peeled
- 1/2 tablespoon coconut grated
- 1/2 teaspoon tamarind concentrate
- 1/4 teaspoon turmeric powder
- 1/4 cup water
Ingredients
For Red Masala Paste
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Instructions
- To make the red masala paste, heat the oil in a pan. Add the red chillies, coriander, cumin, peppercorns, garlic, ginger and cinnamon. Cook for 5 minutes and set aside to cool.
- Once cooled slightly, combine this with coconut, tamarind and turmeric powder. Grind to a smooth paste slowly adding a little water. Store in an airtight container.
- Chop the tomato and slice the onion. Chop the monkfish into large chunks.
- Heat oil in a pan. Saute the curry leaves and onions until golden brown.
- Add the tomatoes, green chillies, salt and red masala paste. Cook for 2 minutes, then add the coconut milk and water. Bring to the boil.
- Now add the fish pieces and tamarind concentrate.
- Reduce the heat to low and simmer for 10 minutes or until the fish is cooked.
- Enjoy!
