I happened to attend a cooking session at Doha Gymkhana where the Executive Chef, Aditya Raj gave us a demo of a very quick, and delicious dish. The recipe was passed out to the attendees in hand outs, and in this day and age, handouts are quick to be lost. I thought to myself maybe I should have this up on the digital world, and what better place than my blog to save it on. Not only myself, but any of you could use it too whenever you’d like.
The quantity serves 2, and takes about 20 minutes to prepare.
- White fish fillet – 500 grams
- Sunflower oil – 100 ml
- Mustard Seeds – 5 grams
- Onions – 250 grams
- Ginger 20 grams
- Green Chillies – 2 or 3 pieces
- Curry leaves – 10
- Tomatoes – 200 grams
- Madras Onions – 10
- Salt – To Taste
- Red Chili powder – 5 grams
- Madras Curry powder – 25 grams
- Coconut milk – 300 ml
- Tamarind – 50 grams
- Fresh Coriander leaves – 50 grams
- Wash and clean the fish, cut it into cubes and keep it aside.
- Heat some oil in a pan, add mustard seeds, and wait for it to crackle
- Add chopped onion, chopped ginger, slit green chilies, and saute till the onions turn translucent.
- Add curry leaves, chopped tomatoes, and few Madras onions
- Add salt, red chili powder, madras curry powder, some water and let it boil.
- Add the coconut milk and boil for 1 minute, then add the tamarind paste.
- Check for seasoning and add the fish cubes to the simmering curry and let it cook.
- Finish the curry with fresh coriander and serve hot with steamed rice.
Everyone who tried the dish at the restaurant really enjoyed it including myself. If you do use the recipe to prepare the dish, do share how you liked it with me. Have a great weekend!