Fish Curry (Kari Ikan)

Fish Curry (Kari Ikan)

Serves 4
Ingredients

• 6 Mackerel fillets (I chose 2 whole Bonito pieces, cut into half)
• 3 tablespoon sesame oil
• 1 tablespoon black peppercorns
• 1 teaspoon fenugreek seeds
• 2 teaspoon cumin seeds
• 20 shallots
• 5 garlic cloves
• Curry leaves
• 5 - 8 Kashmiri chillies or dried chillies (soaked in hot water for a few minutes)
• 2 tablespoon coriander seeds
• 3 tomatoes, roughly chopped
• 1/2 cup freshly grated coconut or dessicated coconut, soaked in water and drained or coconut milk
• 1 teaspoon black mustard seeds
• 2 green or red birds eye chillies
• 2 - 3 cups of tamarind extract (Tamarind pulp, soaked and extracted in water)

Method

1. Heat 1 tablespoon of sesame oil in deep pan. Add black peppercorns, fenugreek seeds, cumin seeds, 15 shallots and garlic cloves. Saute for a few minutes.
2. Add a few curry leaves, dried chillies, coriander seeds and 1 roughly chopped tomato.
3. Fry until tomato turns soft. Add grated coconut and saute for 2 minutes. Transfer ingredients into a blender or grinder. Blend into a smooth paste and set aside.
4. Heat 2 tablespoon of sesame oil.
5. Add black mustard seeds, 1/2 cup roughly sliced shallots and a few curry leaves. Stir a little.
6. Add green / red birds eye chillies and 1 tomato, roughly chopped.
7. Saute for a few minutes. Add blended paste. Mix well.
8. Pour tamarind extract into mixture. Add required water and salt.
9. Stir and cover with lid and allow to boil.
10. Add fish pieces. Cover with lid and cook for 5 minutes.
11. Garnish with curry leaves and serve warm.