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Tangy East Indian fish curry Pooris
from: ChungIngredients:
For the masala:
- Coriander seeds – 2 tbsp
- Cumin seeds – 1 tbsp
- Black pepper pods – 1 tsp
- Turmeric powder – ˝ tsp
- Onion – 1, big, sliced fine
- Oil – 1 + 1/2 tbsp
- Ginger-garlic – 1 + ˝ tbsp crushed together
- Green chili – 1 (if very hot) or 2 (if not very hot), de-seeded, chopped
- Salt – 2 tsp
- Fish (preferably something like barramundi) – 400 gms
- Coconut cream/juice – 4 tbsps mixed with 1 + 1/2 cups of lukewarm water
- Vinegar – 2 tbsp if strong/3 tbsp if weak
- Coriander – 1 tbsp, chopped
Preparation:
Finely grind coriander seeds, cumin seeds and pepper pods in a mill and mix in the turmeric paste in this mixture. This is your Puris masala and the unused bit can be stored for later usage.
Wash the fish well and cut large morsel-sized cubes for use in the curry.
Heat oil in a vessel on medium-low heat and once it’s hot, add the ginger-garlic paste, chili and stir it around for a minute. Add the onions and sauté them till they are translucent in appearance.
Add salt and 1 + ˝ tbsp of the Puri masala to this mix and stir well. Add the fish chunks and let the onion-masala mixture coat the pieces evenly. You can sprinkle about two tablespoons of warm water over the fish to keep it moist. Cover the vessel and add some water to the lid. Once the water on the lid begins to boil, uncover it and gently stir the mix in the vessel.
Add the coconut cream/juice-lukewarm water mixture to this and let it all cook till the fish is cooked. Stir in the vinegar. Check for salt, masala, vinegar and coconut juice once it’s boiling.
If any additions are required, add them according to your taste (the curry should be pleasantly sour and a perfect balance of spice and tang with a light green colour at this stage), and let it all come to a boil again. Switch off the stove once it’s boiled and cover the vessel.
Garnish the curry with a tablespoon of chopped coriander before serving it hot with warm, steamed rice. This dish serves four and takes an hour to prepare and cook.
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