South Indian Fish Masala

Village Fish Curry

Ingredients

• 2 tbsp gingelly (sesame) oil

• 1 tsp mustard seeds

• A few curry leaves

• 1/2 tsp fenugreek seeds

• 3–4 shallots, finely chopped

• 2 medium tomatoes, chopped

• 3 cloves garlic, minced

• 1–2 tbsp Seafood Masala (adjust to taste)

• 200–300 ml water (adjust for desired consistency)

• Salt, to taste

• 1–2 tbsp tamarind pulp (adjust to taste) or 1 can coconut milk

• 500 g firm white fish, cut into pieces (e.g. kingfish, cod, or snapper)

Method

1. Heat 2 tablespoons of gingelly oil in a pan over medium heat.

2. Add mustard seeds, curry leaves and fenugreek seeds. Sauté until the mustard seeds start to pop and the spices become fragrant.

3. Add the chopped shallots, tomatoes and minced garlic to the pan. Sauté until the shallots turn translucent and the tomatoes begin to soften.

4. Stir in the Seafood Masala to taste. Fry for a minute to bloom the spices.

5. Add water to adjust the curry consistency and season with salt. Bring to a gentle simmer.

6. Simmer for a few minutes to let the flavours blend.

7. Stir in tamarind pulp for tanginess and simmer briefly to lift and balance the flavours. Or if you like, add coconut milk and simmer - add water if needed.

8. Gently place the fish pieces into the curry, ensuring they are submerged.

9. Cook for about 5 minutes, or until the fish is opaque and just cooked through. Avoid overcooking to keep the fish tender.

10. Serve hot with steamed rice, appam or flatbreads. Enjoy your flavourful Village Fish Curry!