Growing up in Kuwait meant lots of seafood because of the fishmarket that sold fresh seafood the whole year. Kingsley suddenly decided he wanted fish curry, so on our visit to the market here over the weekend, we bought ourselves a nice fresh fish (dead ofcourse) and Beula had the greatest opportunity of removing the scales, cleaning and cutting the fish up. Thankfully all the kitchen training in cleaning seafood growing up helped 🙂 Here is my mommy’s recipe, and it turned out good 🙂
- garlic cloves – 6 cloves sliced
- Onions – 1 big chopped
- Tomato – 2 medium chopped
- Mustard Seeds
- Fenugreek seeds
- Cumin seeds
- Curry Leaves
- Green chillies – 3
- Tumeric powder – 1 tsp
- Chilli Powder – 1 tbsp or more for spice
- Coriander power – 1 tbsp
- tamarind paste / dried tamarind – mix this with water
- Coconut milk – optional
The best way to cook up fish and not freak out with the mess and the smell is to stay organized. I started by prepping the fish. I cleaned and washed the cleaned fish. After cutting it up, I added some kosher salt and lemon juice and let it sit, while I cut the rest of the stuff for the curry.
Begin by heating some oil, once its hot and add the mustard seeds and fenugreek seeds.
Next add the chopped onions, curry leaves, garlic cloves and fry it really well.
Then add the tomatoes, tumeric, chilli powder, coriander powder, and the salt.
After a few mins, add the tamarind water and create a good sauce. You might need to add some water and some salt to balance the taste – but make sure you get a good curry base going before the fish is added to the pot.
When its boiling – add the fish. Drop it individually, and don’t mix the pot because the fish pieces are very tender when cooked and you don’t want a mush but fish pieces!!! So once you drop it in, be gentle with it 🙂
if you want a thicker gravy, add coconut milk and give it a gentle stir and SERVE!!!!