Batticaloan Fish Curry
According to her husband Shankar, Nirmala Moorthy is a homecook superhero. A full-time anatomical pathologist at Westmead Hospital and the mother of two young children - jobs that would exhaust Superman, Batman and Wonder Woman combined - Nirmala still has the time and energy to cook up a storm every evening.
Photo: Sahlan Hayes
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- 1/8 cup olive oil
- One medium brown onion, diced
- 4 large cloves of garlic crushed
- ¼ tsp fennel seeds
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 2 long green chillies, sliced lengthways then into 3cm lengths
- ¼ tsp ground turmeric
- 16 fresh curry leaves
- 3 tomatoes, diced
- 1 tbsp tomato paste
- 1 cup tamarind water (mix 1 tbsp tamarind paste with water).
- 1-2 tbsp chilli powder
- 2 tsp curry powder
- 500g of white fish, sliced into 3cm cubes
- 1 tbsp brown sugar
- 200ml of coconut milk
Heat the oil in a heavy pot. Add the onion and garlic.
Once slightly browned add the seeds, chillies, turmeric and half the curry leaves and stir until fragrant.
Add the tomatoes and tomato paste and simmer until the mixture becomes a soft paste.
Add the tamarind water to the mixture and simmer for 10 minutes before stirring in the chilli powder then simmer for 1 minute.
Pour in the coconut milk and cook for a couple more minutes. Add the fish and cook on a very low flame for 20 minutes. Sprinkle in the curry powder and simmer for a further 10 minutes.
Add the remaining curry leaves and the brown sugar just before serving.
Serve with basmati rice, pappadums and yoghurt.