Wednesday, April 2, 2014
Some of the ingredients may be hard to find, so I have provided substitutes in parentheses
- 5 whole dry red chillies (1.5 t red chillies powder)
- 0.75 c dry coconut, not sweetened
- 1 t cumin seeds (0.5 t cumin powder)
- 1 T coriander seeds (2 t coriander powder)
- 1 large onion
- 0.25 c oil
- a sprig of curry leaves (you can find this only in an Indian store. If you can’t, well there is no substitute. You will just have to do without them).
- half a can of diced tomatoes, about 1/2 a pound
- 4 green chillies slit lengthwise
- 1 T tamarind paste
- 1 T salt, more or less to taste
- 2 pounds any white fish chopped into pieces, or shrimp
- Grind chillies, coconut, cumin and coriander into a paste, adding a little water from time to time.
- Grate the onion. Now, grinding the first four by themselves is tricky because I don’t have any dry spices grinder. So, I chop the onion and put it in a grinder/dicer — and then add the chillies, coconut, cumin and coriander to the onion and grind it all together.
- Fry the onion in the oil till golden brown, then add the coconut paste. However, if you have combined everything and ground them into a paste together for ease, then fry it all together till it is golden brown, and the oil starts showing separately. This will take about 5-8 mins. Really, the hardest part is done.
- Add curry leaves and tomatoes + 0.25 c water, and cook for a few minutes, stirring occasionally.
- Add green chillies, tamarind and salt + 1 c water and bring to a boil.
- Add fish and cook for 2-3 mins. Fish will get done really quickly.
Serve hot with white rice.