Mummy’s fish curry
Prep time: 5 mins
Cooking time: 15 mins Ingredients 5 tbsp coconut powder 1 tbsp red chilli paste pinch turmeric powder pinch cumin powder 1 tbsp fish masala 1/4 tbsp tamarind paste 1/2 tsp red chilli powder 1 tbsp ginger-garlic paste 3 tbsp yogurt 1 tbsp rice flour 2 cups water 4-5 tbsp cooking oil 1 tsp mustard seeds a few curry leaves 200g kingfish, cut into chunks, washed 2 lemons, juiced 1 tbsp coconut oil
(serves 2) Method: 1. Whisk together coconut powder, red chilli paste, turmeric powder, cumin powder, fish masala, tamarind paste, red chilli powder, ginger-garlic paste, yogurt, rice flour and 1 cup water to make a smooth paste. Heat oil in a deep frying pan, add mustard seeds and curry leaves. When seeds begin to splutter, add prepared paste, salt and remaining water. Bring to a boil and then lower heat to let it simmer for 2 minutes. Add fish and let it cook for 10 minutes. Sprinkle with lemon juice and coconut oil. Serve with steamed rice and coriander leaves.