Madras Red Fish Curry (Meen Kari)
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Curry Powder (1/2 cup)1 cup
Onion (finely chopped)1 tsp
Garlic (finely chopped)1 tsp
Mustard Powder2 cups
Water2 tbsps
Coriander Seed2 tsps
Fenugreek Seed1 tsp
Mustard Seed1 tsp
Cumin Seed1 tsp
Black Peppercorn1 tsp
Fennel Seed1 tbsp
Turmeric1 tsp
Ground Red PepperDirections:
1
Place the fish on a plate and rub over with the curry powder and salt
2
Heat 3 tablespoons of oil in a large non-stick frying pan until hot
3
Lightly dust fish pieces with flour and add to the oil
4
Cook until fish is lightly browned, about 1 minute, turning once
5
Do not fully cook fish
6
Remove fish to the plate
7
To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes
8
Stir in the water, tomatoes, and tamarind and bring to a boil
9
Simmer until the sauce is reduced and thickened, about 8 minutes
10
Gently slip in the fish and the accumulated juices
11
Cook until the fish is heated through, about 2 minutes
12
Serve garnished with herbs
13
Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder
14
Stir in the turmeric and red pepper and transfer into a jar
15
Cover tightly and keep in a cool dry place