Chinchoni – Fish Curry

Ingredients

• 1 lb (500 g) Fish white fish, prawns, shark, pomfret, skate,
• 1 tbsp Cooking oil
• ½ tsp Salt
• 2 tbsp Tamarind soaked in water or 1/2 tsp tamarind paste
• 2 tsp Coriander leaves chopped cilantro
• 1½ cups (350 ml) Water
• 6 Red chilies Kashmiri or similar – soaked in hot water
• 8 med Garlic cloves
• 1 tsp Cumin seeds jeera
• ¼ tsp Turmeric powder (up to 1/2 tsp)
• ¼ cup Ground coconut (up to 1/2 cup)
• ½ tsp Mustard seeds rai seeds
• 4 Curry leaves

Steps

1. Add all the masala ingredients to a food processor or mixer grinder and grind to a smooth paste. Pro tip – I like to soak the chliies in hot water for 10 minutes which softens the skin and I remove the seeds. This makes a much smoother paste.
2. In a skillet, add the oil, mustard seeds, and curry leaves. Then, and ground masala paste. Fry it for a minute until fragrant. Then add the tamarind juice and water. Bring to a boil.Pro tip – tamarin juice is fresh tamarind soaked in water while tamarin paste is concentrated so very sour and you need to use very little. You can always add more.
3. When the curry comes to a boil, reduce the heat to medium-low and gently place the fish pieces in the curry. Cover and cook for 15 minutes. Pro tip – keep the heat to a gentle simmer to prevent the fish from breaking.
4. When the fish is cooked, taste and adjust seasoning. Garnish with fresh chopped cilantro/coriander leaves.