Madras Fish Curry

500 gms Cod/ Snape Fish fillets
2 large onions finely chopped
2 large tomatoes finely chopped
2 tbspn Garlic finely chopped
5 sprigs of Curry Leaves
4 black pepper corns
1 tbsp Yellow Mustard Seeds
1 tspn black mustard seeds
1 cup tamarind pulp
2 tspn turmeric powder
5 tspn chilli powder or as per taste
2 tspn coriander powder
1 cup fish stock
0.5 cup vegetable oil
2 tbsp Finely chopped coriander leaves
1 cup coconut milk

If you find the curry a little too sour because of the tamarind and tomatoes, add a cup of coconut milk to the sauce.

-In a deep bottom vessel pour 1/2 a cup of vegetable oil. -Once the oil heats up put the mustard seeds and let them splutter. Then add the black pepper
-Add the chopped onions and let it cook until transparent
-Then add half of the curry leaves and give a good stir
-In goes the chopped garlic, turmeric powdre, coriander powder and chilli powder
- Let all this cook well then add the tomatoes, tamarind pulp and fish stock and close the vessel lid. Let this cook on slow until the tomatoes are thoroughly cooked
- Once this cools own, put it in the blender and make a fine sauce
- In the same vessel add a little oil, black mustard seeds until they splutter, then the remaining curry leaves. Add the fine curry from the blender and let it all cook together. Finally add the fish, once the fish is cooked. Sprinkle the coriander and serve hot with rice.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user ALL_SMILES_4U.