1987
 

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MADRAS FISH CURRY
(COASTAL TAMIL NADU, HOMESTYLE)
Once i was interviewing a cook in Bangalore, whose cooking had 'magic'. He came from a village near Madras and i asked him to cook for me whatever curry he would make for himself if he were at home in his village. This is what he made. It was fingerlicking good.He said the marination of the fish in a combination of vinegar and lime juice eliminates the fishy smell, and grinding the coconut without adding water imporves the taste. The gravy is pungent and quite thick. It is best with boiled rice.
Serves 5-6  
13/4lb (800g ) fish steaks or fillers, skinned 1/3 cup oil
Juice of 1/2 lime 1/4 teaspoon mustard seeds
2 teaspoon natural vinegar 350g onions, chopped
2 coconut, grated (225g) 23-30 curry leaves
11/2 x1/2-in (3.5x1-cm) piece of
fresh ginger		 1 teaspoon coriander powder
6 plump garlic cloves 1/2 teaspoon turmeric powder
450g tomatoes,. chopped 2 teaspoons chilli powder or paprika
6 teaspoons poppy seeds, crushed salt
11/2 teaspoons tamarind pulp 3/4 teaspoon fenugreek seeds (methi ) and 3/4 teaspoon cumin seeds, pounded together

1 Marinate the fish with the lime juice, vinegar and a little salt for 30 minutes.
2 Put the grated coconut into a blender or food processor with the ginger, garlic, tomatoes and poppy seeds. Do not add any water, but process for 30 seconds.
3 Soak the tamarind in a1 cup water for 30 minutes. Strain and set aside.
4 Heat the oil in a shallow, broad based cooking pot and add the mustard seeds. When they crackle add the onions and fry untill lightly colourd, then add the curry leaves. When the onions turn golden brown, add the coriander, turmeric and chilli powders. Stir-fry for 1 minute.
5 Add the coconut mixture and saute for 3-4 minutes, stiring constantly. THen add the tamarind water, about 3/4 teaspoon salt and further 21/4 cups water. Bring to the boil and simmer for 3 minutes. Now gently lay in the fish pieces in a single layer and turn the heat to
low Sprinkle with a mixture of the fenugreek and cumin seeds. Cook until the fish is done.
If the fish curry is made a few hours before it is required, the flavour will seep into the fish better.

 
   



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