A couple of months ago though, I had dinner
at the white house and there, in all its glory, was this
fish curry, complete with mung dhal and basmati rice.
84-year-old Maudie rattled of the recipe
for Tamarind Fish without hesitation. Thank you Maudie.
Now we can all share in this delicious traditional and not
very commonly found speciality.
Maudie used Tuna on this occasion, but I prefer white fish.
Kingklip is the first prize, but you can use any firm white
fish like cod or whiting, even hake.
INGREDIENTS
500g Fish
2tsp Tumeric
1 Medium-sized onion
1 Green chilli seeded and sliced
1 Sprig curry leaves
1 Tablespoon whole fenugreek (Methi)
1 tsp Mustard seeds
1 tsp Whole cumin (Jeera)
1 tsp Fennel
1 tsp Coriander powder
2 Tablespoons fish Masala
1 tsp freshly crushed garlic and ginger
3 Tablespoons tamarind soaked in 300ml hot water
1 tsp salt
Fresh coriander
METHOD
Cut fish according to your preference, coat with tumeric
and salt and fry in about 3 tablespoons of oil.
Set aside.
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Soak tamarind in 300ml of hot water and
allow to stand for at least 30min.
With the remaining oil, fry the onion until
translucent and soft. Add chilies, garlic and ginger and
the curry leaves.
Reduce heat and add fenugreek, mustard seeds, cumin, fennel
and coriander powder.
Stir fry until scent is released before adding curry powder
and fry briefly.
Return fish to the pan, add tamarind water (discard seeds
and pulp) and simmer until fish is cooked.
Garnish with chopped coriander.
Best served with mung dhal (yellow lentils)
and basmati rice.
I’l post the recipe for mung dhal later today when
I get a chance.
Kader Khan
