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LOCATION: Recipes >> Indian >> Fish Curry 01

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2 tamarind pods
1/4 cup warm water
2 tablespoons Fish Curry Powder (see recipe below)
2 tablespoons veg. oil
1 medium onion, finely chopped
1 teaspoon fennel seeds
1 tablespoon fenugreek
1 tomato, cut into wedges
1 pound of prawns (or large shrimp) shelled and deveined
juice of 1 lime
1/2 cup coconut milk

Soak the tamarind in 1/4 cup warm water for 20 minutes to soften.
Squeeze the softened tamarind pulp with the fingers to extract thej
uice and strain out any seeds or fibrous matter. Set aside.

Mix the curry powder with a little water to form a paste. Set

Heat the oil in a wok over medium heat. Saute the onion, fennel
and fenugreek until the onion is translucent, about 5 minutes.
Add the curry powder and continue frying. Add the tamarind water,
mix well, and fry for a minute or so longer. Add the tomato wedges
and cook until softened, about 10 minutes. Add the prawns and lime
juice, and cook for 8 minutes or more, until the prawns are done.
Add coconut milk, stir until thickened, and serve.

Serves 4 to 6
Heat Scale: Medium

Fish Curry Powder

2 1/4 cups coriander seeds
1 tablespoon plus 2 tespoons fennel seeds
1/3 cup cumin seeds
1 1/2 teaspoons fenugreek
1 tablespoon black peppercorns
1/3 cup whole dried red chiles, such as piquins
1 tablespoon plus 2 tespoons turmeric powder

In a dry pan, gently fry, one at a time, the coriander, fennel,
cumin, fenugreek, peppercorns and the whole chiles. Fry the chiles
until they are dark brown and crispy. Cool and break the chiles
into pieces. Place the chiles in a spice or coffee grinder with
the seeds and process to a fine powder. Add the turmeric powder
and mix well. Store the powder in airtight containers when it is
completely cool.

Yield: About 1 2/3 cups curry powder, enough for approx. 10 fish
or vegetable curry dishes.

Heat Scale: Hot


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