Serves 4
INGREDIENTS:
1 large cod fillet (about 700 g) (if frozen, made to room temperature)
1 large red onion, julienned
1-inch ginger, finely chopped
4-5 large garlic cloves
1-2 green chilies, diced
Olive oil
1 can chopped tomatoes (400g)
¾ can coconut milk
1 tbsp red chili powder
2 tbsp turmeric powder
½ tsp tamarind paste
Salt, to taste
Tempering:
1-2 tbsp olive oil
2 tbsp mustard seeds
8-10 fresh curry leaves
DIRECTIONS:
In a large pot over medium heat, drizzle olive oil and add the onion in. Cook until the onion has softened a bit and then add the garlic, ginger, and chili. Mix everything together. Add the chopped tomatoes and cook for another 10-15 minutes until everything has softened. Take mixture and place in blender. Blend on high until you get a smooth, creamy texture.
Add the blended mix back to the pot and add turmeric and chili powder. Add a little salt as needed. Add the coconut milk and mix the broth together. In a bowl, take the tamarind paste and add about ½ a cup of water to it, diluting it. Pour this into the curry to give it a nice sour, sweet note.
Cube the fish and gently drop into the curry broth raw. Cover the curry and leave the fish to cook in for at least 15 minutes on medium to low heat.
Finally, to add the temper, place a small frying pan over medium heat and add olive oil. Once the oil has heated through, drop the mustard seeds and curry leaves and let fry for about a minute. Take the full mixture including the oil, and drizzle this (carefully) on top of the fish curry.
Serve with rice and enjoy!