One of the great pleasures of curry for me is Sauce a truly rich curry well cooked with lashings of sauce that can be soaked up in the rice or naan and still have more to spare is perhaps one of my greatest joys and this recipe is just that saucy!
It will take an hour or so to cook and prepare and will serve 4 to 6 so get your chums round and enjoy this easy to cook and prepare curry explosion!
4 tabsp Veg oil
1tsp Black Mustard Seeds
1 Tsp Fenugreek Seeds
2 or 3 Red Kashmiri Chillies
3 medium Onions sliced
2 tbsp crushed fresh Ginger
2 tbsp crushed Garlic
2 sprigs Curry Leaves, or 10 to 15 dried
1 tbsp ground Turmeric
2 tsp red Chilli powder
4 Tomatoes roughly chopped
1 tbspTamarind paste
1Kg 2.25 Lb firm fish fillets skinned and cut into strips
1 Cup Coconut Cream
juice .5 Lemon
Salt to taste
As usual heat the oil in a heavy pan over a medium heat,adding the Black Mustard seeds and wait for the crackle, that should be about a minute or so, Add the Fenugreek Seeds and stir fry until they turn light golden brown:Now the Red chillies whole, when the chillies turn that deep dark golden brown that only they can do, add the onions, saute for about a minute, adding the crushed Ginger and Garlic and cooking for a further 2 minutes, that should be enough time for them to release their flavours.
Now add the Curry leaves Turmeric and chilli Powder, season with salt and cook for a further 30 seconds or so!
Now is the time to add the chopped Tomatoes which will need about 5 minutes cooking time , or until they soften, adding in the Tamarind paste at this time, and giving it all a good stir
Now is the ti9me to add the fish fillets, now cover and cook on a low heat for 10-15 minutes or until the fish is cooked through, add the coconut cream, bring the whole dish up to serving temperature
Add the Lemon juice and serve….
and as we say round here jobs a gooden!