Sunday, September 09, 2012

Minty Fish Curry

Minty Fish Curry
This recipe was inspired by a chicken dish Mum used to prepare.  Her father originally came up with the recipe. There are several differences between Mum's recipe and this one - hers uses chicken and yogurt, mine uses fish, tomatoes and tamarind.  It's a very quick and easy preparation and took only 10 minutes for the fish to cook through.

2 lbs. Tilapia fillets (or any white fish)
1 bunch cilantro, leaves and stalks chopped
1 bunch mint, stalks removed
2 green chillies, chopped
4 garlic cloves, chopped
1 large tomato, chopped
2 Tbsp. tamarind chutney
2 Tbsp. lemon juice
1/2 cup deep fried onions, crushed
Salt to taste
2 Tbsp. vegetable oil
2 Tbsp. vegetable oil
1 tsp. mustard seeds
1 tsp. cumin seeds
7-8 curry leaves
4 whole red or green chillies
1 tsp. garam masala
1 cinnamon stick
4 cardamoms
4 cloves
1/2 tsp. sugar
1 tsp. ghee


  1. Cut fish fillets in half.
  2. Puree cilantro, mint, 2 green chillies, garlic, tomato, tamarind chutney, salt and lemon juice in a blender.
  3. Add 2 Tbsp. vegetable oil and rub all surfaces of fish with puree and crushed onions.
  4. In a saucepan over high heat, sputter mustard and cumin seeds, curry leaves, 4 chillies, cinnamon, cardamom and cloves.
  5. Add fish to saucepan, lower heat to medium and simmer fish until done.
  6. Sprinkle garam masala and sugar over fish and garnish with 1 tsp. ghee.
  7. Adjust salt to taste and serve with hot cooked rice.