Malabar Fish Curry

• 200 g fish (preferably seafish)
• 200 g oil
• 50 g ginger, sliced
• 10 green chilies, halved
• 10 g red chili peppers
• 1 bunch coriander leaves, chopped
• 3 curry leaves
• 25 g coriander powder
• 10 g cumin
• 1/2 coconut (just the paste)
• 50 g coconut oil
• 1/2 kg chopped onion
• 5 g fenugreek seeds
• 10 g mustard seeds
• 100 g tamarind pulp, diluted in 2 tbsp of water
• 150 g tomatoes, chopped
• 10 g turmeric powder
• salt

1. Heat oil in a heavy bottomed vessel.
2. Add chopped onions, green chillies, ginger, curry leaves and mustard seeds.
3. When the onions are fried, add tamarind water and tomatoes.
4. Stir and allow to cook for 2 minutes.
5. Add chilli power, turmeric power, coriander powder and salt.
6. Cook for a further 2 minutes.
7. Add coconut paste and allow to cook for 1/2 hr.
8. Add fish slices, stir gently.
9. Cover the heavy bottomed vessel, lower heat, and allow to cook for 5 minutes.
10. Check salt.
11. Serve hot with boiled rice.

fish, oil, ginger, green chilies, red chili peppers, coriander, curry, coriander powder, cumin, coconut, coconut oil, onion, fenugreek seeds, mustard seeds, tamarind pulp, tomatoes, turmeric powder, salt

Taken from www.food.com/recipe/malabar-fish-curry-9680 (may not work)