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Madras Red Fish Curry (Meen Kari)

Submitted by Kirti Balsavar on Wed, 08/27/2014 - 00:47
Recipe Description: 

Rasam Style Madras Fish Curry

Serves: 
4
Ingredients: 

Ingredients:
1 1/2 pounds of skinless and boneless non-oily fish fillets, such as sole or flounder, cut into 4 serving pieces

1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows
Coarse salt to taste

3 tablespoons of light vegetable oil

1/2 cup of finely chopped onions

1 teaspoon of finely chopped garlic

1 tablespoon of ground red pepper, paprika, or their combination

1 teaspoon of mustard powder

12 Curry leaves or 2 bay leaves

2 cups water

2 Chopped Tomato

1/4 cup tamarind water, or 1 teaspoon tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice
Curry or cilantro sprig for garnish
CURRY POWDER
2 tablespoons of coriander seeds
2 teaspoons of fenugreek seeds
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of black peppercorns
1/2 teaspoon of fennel seeds
1 (3-inch) stick cinnamon
5 whole cloves
1 tablespoon turmeric
1 teaspoon of ground red pepper

Instructions: 

Directions
Place the fish on a plate and rub over with the curry powder and salt.

Heat 3 tablespoons of oil in a large non-stick frying pan until hot. Lightly dust fish pieces with flour and add to the oil.

Cook until fish is lightly browned, about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate.

To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a boil.

Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish and the accumulated juices.

Cook until the fish is heated through, about 2 minutes.

Serve garnished with herbs.

Category
Course: 
Main Dish
Diet Type: 
Non-Vegetarian
Preparation time: 
20mins
Cook time: 
20mins
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