Srilanka tomato fish curry -blogger best food

 


Sri Lankan Tomato Fish Curry

            This delicious Sri Lankan Tomato Fish Curry showcases the wealth of tomato season. Don't be put off by the long list of ingredients in this recipe! If you want to improve your cooking skills, starting with whole spices is a little but effective step.

They have a far longer shelf life than ground spices and open up "a whole new world of cooking that I previously didn't dare to try," according to Jenny Huang, who contributed this recipe as well as food styling and photos.    

INGREDIENTS


20-24 oz The Better Fish Skinless or Skin-on Barramundi Fillets, sliced into large pieces 12 inch cubes

1 tsp turmeric powder

2 tablespoons ground black mustard

12 tsp cumin seeds

1 teaspoon black peppercorn, whole

3 large sliced tomatoes 2 medium finely sliced red onions

1 inch peeled and cut nub ginger

4 garlic cloves, peeled and chopped

5 green bird's eye peppers

a teaspoon of salt

4 green cardamoms, smashed lightly to open the pods

1 cinnamon stick, broken into small pieces

15-20 curry leaves, fresh

1 cup canned coconut milk

1 tbsp fresh tamarind pulp

INSTRUCTIONS

Step 1

Gently combine the fish, 1 teaspoon salt, and 1 teaspoon turmeric in a mixing bowl. Set aside while preparing the remaining ingredients.

Step 2

Grind 1 teaspoon mustard seed, 1/4 teaspoon cumin seeds, and 1/2 teaspoon black peppercorn in a mortar and pestle or the back of a heavy pan. In a food processor, combine half a tomato, 1 red onion, ginger, 2 cloves garlic, chilies, ground spices, and 1 teaspoon salt to make a thick paste. Place aside.

Step 3                                                            Temper the spices: Heat a wok or dutch oven over high heat with a thin layer of oil until hot. Reduce the heat to medium and stir in the remaining whole mustard seeds, cumin seeds, black peppercorn, green cardamom, and cinnamon. Cook the spices until they are fragrant and deeper in color. In the oil, the mustard seeds and cumin will begin to pop. Allow them to pop for a few seconds, being careful not to burn the spices.

Step 4                                                               When the spices have finished tempering, add the onions, the remaining diced garlic, and the turmeric. Increase the heat to medium high. Cook for 8-10 minutes, or until the onions and garlic have softened and turned color.

Step 5                                                                Pour the previously produced paste into the pan and heat for 5 minutes, stirring frequently. Cook for 10 minutes after adding the sliced tomatoes. Bring 1 cup of water and the curry leaves to a boil, then reduce to a low heat and cook the tomatoes for another 10-15 minutes.

Step 6                                                                 Pour in the coconut milk. Slide the fish into the pan, skin side up. Pick up the pan with both hands and gently swirl it around to combine the contents. This method, rather of using a spatula, prevents the fragile fish from shattering. Bring back to a boil before lowering the heat to a simmer. Cook the fish until it is opaque. Finally, add the tamarind and remove from the heat.


Step 7

Serve with rice right away.


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