8 medium pieces of fish

8 jam tomatoes

6 green chillies

1 large onion finely sliced

3 sprigs curry leaves

Coriander to garnish

2 tablespoon Ginger & garlic paste

1 tsp Kamala’s mustard seeds

1 tsp Kamala’s jeera (cumin) seeds

1 tsp methi (fenugreek) seeds

4 Kamala’s cinnamon sticks

3 tbsp Kamala’s Kashmiri spice

2 tbsp Kamala’s Seafood masala

1tsp Kamala’s organic turmeric powder

4 cloves of garlic crushed

Squeeze lemon juice

4 tbsp seedless tamarind

Oil as needed to braise

Himalayan Salt to taste

Fish Marinade

Coat fish steaks with 1tbsp Kamala’s seafood spice, lemon juice, salt and fry in hot oil till golden on both sides, remove from oil and keep aside.

In a separate bowl soak 4tbsp of tamarind in hot water

In a large pot heat oil and add onions, seeds, crushed garlic cloves, ginger and garlic paste and chillis. Then add Kamala’s Kashmiri spice and Kamala’s seafood spice. Braise till aroma release then add grated tomatoes and curry leaves.

Add tamarind water to tomatoe mixture and cook for 5mins stir the mixture the curry should turn a brown colour then add the fish and cook for a further 5mins till oil rises to the top of the curry. Do not stir.

Garnish with coriander.

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