South Indian fish stew

Article Abstract by: sara parveen

Original Author: sara parveen

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South Indian fish stew

This recipe is one of my favourites learned from

my mom.
Fish-1 kg;
Mustard seeds-10 g;
Dried red chilies (split to half)- 5 g;
Currey leaves- a few;
Onions (sliced length wise)- 150 g;
Ginger (Sliced length wise)- 20 g;
Coriander seed powder – 10 g;
Red chili powder – 25 g;
Turmeric powder – 1tsp;
Tomatoes (sliced)- 100 g;
Green chilies (sliced to length) –3;
Tamarind – 50 g;
Fenugreek seeds – 3 g;
Cumin seeds – 3g;
Oil – 100ml;
Salt to taste.

Method of preparation:
Soak tamarind in water, preferably old tamarind makes the fish stew tasty and gives it’s characteristic rich colour. Heat oil in a pan add dried chilies, mustard seeds, cumin seeds, fenugreek seeds. When they splitter add sliced onions, green chilies, ginger. When onions softens add tomatoes, let the mixture cook till tomatoes are done. Add all the spice powders afore mentioned. Add tamarind juice and salt and enough water; continue cooking till the stew thickens. Fish pieces are added to now thickened stew and cook till fish is 3/4th done. Turn the flame down as the of the fish cooks in the still hot stew. Garnish with coriander and serve hot with either rice or chapatti. Best taste of Fish stew can be enjoyed on the next day of preparation.
Preparation time: 30 to 40 minutes.
Serving Size: 4 to 6 persons.

Published: May 12, 2007

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