Ingredients:
1 lb. cod
2 tablespoon
Jeera
18-20 dried
Kashmir red chilies
1 full
garlic
1 can
coconut milk
2-3 green
chilies – whole
2 medium
sized onion – sliced
½ teaspoon
tamarind extract
Method:
Grind jeera,
garlic, red chilies – adding water to make it into a paste. Put coconut milk
into a pan/ casserole, add paste of curry and cook. Add sliced onion and fresh
chilies. Tamarind when it comes to boil and add fish pieces last.
Preferably
cook a day before serving. Serve with rice.
Tip: You
could use coley instead of cod, it’s cheaper and offers more texture for this
kind of curry preparation.
Tamarind extract can be substituted by fresh lemon or lime juice.
Tamarind extract can be substituted by fresh lemon or lime juice.