South Indian Fish Curry

700g firm textured fish

¼ cup light olive oil or vegetable oil

1 large onion, finely diced 1 tsp mustard seeds

8 large garlic cloves smashed and cut in half

3 sprigs curry leaves

3 green chillies, slit in halves 8 medium Roma tomatoes blanched and blended

1 tsp turmeric

1 tsp ground cumin

2 tsp Kashmiri chilli powder 1 tbs masala

1 tbs tamarind

½ cup hot water salt coriander for garnishing

Soak the tomatoes in boiling water for a few minutes. Rinse under cold water. Remove the skin. Blend and set aside.

Wash the fish and make a few tiny slits in each piece and set aside.

Heat the oil in a large flat pot on medium heat. Add the mustard seeds. When they pop, add the onion and garlic. Turn the heat to a low setting. Sauté until the onion is golden brown.

Add the chilli and curry leaves, and fry for a minute. Add the chilli powder, cumin, masala and turmeric. Fry the spices for a minute. Add a few drops of water to prevent the spices from burning.

Add the tomatoes and season with salt. Bring to the boil. Lower the heat, cover and simmer until the oil surfaces to the top, about 15 to 20 minutes.

Mix the tamarind in ½ cup hot water and put it through a strainer. Add it to the curry. Cook for five minutes

Add the fish, but do not mix. Baste the fish with the gravy. Cover and cook the fish for about five to eight minutes, or until it is cooked. The time will depend on the thickness of the fish. Turn off the heat and garnish with coriander.