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Fish Carry (23.10.08)

Oct 23, 2008


To make:
In a wide pot, sautee in some oil and ghee mix:

1/2 tsp yellow mustard seeds
1/2 tsp sarso (i dont know what else this is called, its little black balls)
1 tsp whole cumin

Allow it to pop, and then add the finely sliced onions.
Pop the lid on, and switch to low. Allow the onions to soften, slowly and brown ever so slightly.
Add a few black peppercorns and 1 or 2 sprigs of curry leaf.

Pour in 3 liquidised tomatoes and 1/4 tsp sugar.
Pop the lid back on and cook for about 5 minutes.

Add 1 green chilli and 1 tblspn red ginger garlic masala.

Allow to cook until thick and pastey.

In a seperate bowl / dish, add little less than a 1/4 block of bornw tamarind. Add some water and soak.
using your hands, rub the seeds together, to release the flavour.

Strain, and pour into the chutney.

Allow to cook until thicken, add salt to taste and a dash of lemon juice.
Gently layer your fish in, pop the lid back on and switch the stove off.

Garnish with fresh corinader, serve with rice.

*Suitable fish – Redds, kingklip or anything firm enough for a curry *

 

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