Madras Fishermans Curry Food

MADRAS FISHERMAN'S CURRY

Steps:

• In a small cup stir together salt and turmeric and sprinkle on both sides of orange roughy fillets. Let fillets stand at cool room temperature, loosely covered with plastic wrap, 10 minutes.
• With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. Coarsely chop onions and, wearing protective gloves, chop serranos. In a food processor coarsely grind onions, serranos, cilantro, and coconut, scraping down side occasionally. In a bowl dissolve tamarind concentrate in water, stirring.
• In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds about 30 seconds. Stir in onion mixture and cook, stirring, until fragrant, 6 to 8 minutes. Add fillets and cook 1 minute on each side. Add tamarind mixture and cook, gently stirring occasionally, until fish is just cooked through, 6 to 8 minutes.

MADRAS RED FISH CURRY (MEEN KARI)

Steps:

• Place the fish on a plate and rub over with the curry powder and salt. Heat 3 tablespoons of oil in a large non-stick frying pan until hot. Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned, about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate. To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a boil. Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish and the accumulated juices. Cook until the fish is heated through, about 2 minutes. Serve garnished with herbs.
• Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder. Stir in the turmeric and red pepper and transfer into a jar. Cover tightly and keep in a cool dry place.

AUTHENTIC MADRAS CURRY

Steps:

• Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
• Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
• Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
• Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.

FISHERMAN'S CURRY

Steps:

• Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
• Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.