Siyambala malu curry

Siyambala malu curry

Fish curry with tamarind

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g fish steaks, such as bonito, tuna or mackerel
1 tablespoon tamarind pulp
1 1/2 tablespoons Ceylon curry powder
1 teaspoon salt
1/4 teaspoon ground turmeric
1 teaspoon chilli powder
60ml oil
8 curry leaves
1/4 teaspoon fenugreek seeds
1 onion, finely chopped
2 garlic cloves, finely chopped

Method

  1. Wipe the fish with damp paper towel. Cut each fish fillet into large pieces. Soak the tamarind pulp in 125 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre.
  2. Combine the tamarind liquid with the curry powder, salt, turmeric and chilli powder and pour over the fish in a bowl. Leave to marinate for 20 minutes.
  3. Heat the oil in a large heavy-based frying pan over medium heat. Add the curry leaves and fenugreek seeds and cook for 2 minutes, then add the onion and garlic, and continue to cook until the onion is golden, stirring occasionally. Add the fish and marinade, cover, and cook over low heat for 10 minutes, or until the fish is opaque and flakes easily when tested with a fork. Serve with rice and vegetable curries.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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