THE RED-HOT MARINE-SWELL

(Our Play on Mangalorean Fish Curry)

THE RED-HOT MARINE-SWELL

Ingredients: 500g Fish fillets (chunks), 400ml Coconut milk, 1 tbsp Tamarind paste, 2 tsp Kashmiri chili powder, 1 tsp Turmeric, 1 tsp Cumin powder, 1 Large onion (finely diced), 10 Curry leaves...

Ingredients

  • 500g Fish fillets (chunks)
  • 400ml Coconut milk
  • 1 tbsp Tamarind paste
  • 2 tsp Kashmiri chili powder
  • 1 tsp Turmeric
  • 1 tsp Cumin powder
  • 1 Large onion (finely diced)
  • 10 Curry leaves

Cooking Method

  1. The Architect Sauté onions and curry leaves until golden brown.
  2. The Bloom Add spices and a 30ml splash of water to form a vibrant, fiery paste.
  3. The Swell Pour in coconut milk and tamarind; simmer for 5 minutes until thickened.
  4. The Marriage Gently place fish in the sauce; simmer for 6 minutes until cooked through.
  5. The Final Flourish Finish with a squeeze of fresh lime juice.

Cuisine: Indian

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