From mightymidget69@hotmail.com Fri Jan 18 13:06:18 2002 Date: 17 Jan 2002 03:42:10 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Indian Fish Dishes Hyderabadi fish curry Ingredients 1 large Pomfret 2 tbs Sesame seeds 1 tbs Cumin plus ½ teaspoon to be reserved 1tbs Coriander seeds 3 oz (75g) unsweetened, desiccated coconut 1 large Onion 1/2 cup Tamarind 1 tbs each Ginger and garlic paste 1/4 cup Groundnut Oil Few sprigs of curry leaves Handful of chopped coriander leaves 4 fresh red chillies 4 medium size 1 tsp Turmeric 2 Lemons. Salt to taste Pinch asafoetida Method Clean & cut the fish into slices. Marinate with turmeric, salt & lemon juice. Grill onions or bake until brown. Roast together coriander seeds, red chillies sesame seeds, cumin and grated coconut until brown. Grind onions and the roasted masalas together into paste. Soak tamarind in hot water and squeeze out pulp. Heat oil to smoking point. Remove from heat and add 1/2 tspn cumin seeds, asafoetida and curry leaves. Add the ginger and garlic paste followed by the ground masala paste. Return the pan to the heat. Cook till the masala is done. Add the tamarind pulp and simmer for 10 minutes. Add the marinated fish peaces and simmer on low flame until the fish is cooked, approx 7 minutes. Adjust the seasoning. Garnish with chopped coriander leaves. Serve with rice.