THE TAMARIND MARINE

(Our Play on Fish Puli Munchali)

THE TAMARIND MARINE

Ingredients: 400g Firm white fish (chunks), 2 tbsp Tamarind paste, 1 tsp Sugar, 2 tsp Kashmiri chili powder, 1 tsp Turmeric, 1 tsp Fennel seeds, 2 Red onions (finely sliced), 10 Curry leaves...

Ingredients

  • 400g Firm white fish (chunks)
  • 2 tbsp Tamarind paste
  • 1 tsp Sugar
  • 2 tsp Kashmiri chili powder
  • 1 tsp Turmeric
  • 1 tsp Fennel seeds
  • 2 Red onions (finely sliced)
  • 10 Curry leaves

Cooking Method

  1. The Temper Sizzle fennel seeds and curry leaves in oil until they pop.
  2. The Architect Add onions and sauté until they reach a deep golden brown; don't rush this architect.
  3. The Bloom Add the dry spices and a 30ml splash of water to form a dark, fiery paste.
  4. The Simmer Stir in the tamarind and sugar; gently place the fish in the sauce and simmer for 8 minutes.
  5. The Final Flourish Finish with a squeeze of fresh lime and a handful of curry leaves.

Cuisine: Indian

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