Fish Madras

Madras Fish is delicious fish dish flavored of tomatoes, tamarind and curry leaves. The original recipes uses pomfret, but you can use any fish of your choice. The best way to enjoy this dish is just to serve it hot with some plain basmati rice.

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Serves 2

  • 1 lb / 450 g mackerel (or any fish of your choice) cleaned and cut into 2 inch/ 5cm pieces
  • 1 onion, finely chopped
  • 1 oz /25 g tamarind pods
  • 3 garlic cloves, chopped
  • ½ tsp turmeric
  • 1 tsp chili powder
  • ½ tsp cumin seeds, dry roasted and ground
  • ½ tsp mustard seeds, dry roasted and ground
  • ½ tsp fenugreek seeds, dry roasted and ground
  • ½ oz / 15 g desiccated coconut
  • 4-5 curry leaves
  • 1 tomato or 1 x 14 oz can tomatoes
  • 1 tsp salt or to taste
  • 1 tsp coriander powder
  • 2 dried red chilies (optional)
  • 2 green chilies
  • 2 tbsp vegetable oil

to garnish:

  • 1 onion, chopped
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • coriander leaves
  • piece of red chili

How to make Madras Fish:

  1. Soak the tamarind pods in a cup of hot water for 10-15 minutes and extract the pulps.
  2. Heat the oil in a large, heavy-bottom skillet.
  3. Add the onion and fry until light brown.
  4. Add the garlic, cumin, mustard seeds, fenugreek, coriander, turmeric, chili powder, coconut and curry leaves. Gently fry for 30 seconds.
  5. Add the tamarind pulp and the tomatoes and simmer gently for 1 minute.
  6. Add the mackerel, then the chopped chilies and salt.
  7. Cover and cook for 30-40 minutes or until the fish is tender. If necessary add a little water.
  8. To garnish:
  9. Fry the chopped onion in the oil until light brown.
  10. Add the cumin seeds as soon as they begin to crackle, pour the mixture over the fish curry.
  11. Sprinkle with the chopped coriander leaves, add a piece of chili and serve with plain boiled rice.

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