CAPE MALAY FISH 🐟 CURRY INGREDIENTS: 1 kg any firm fish 3 Tbls oil 1 tsp cumin seeds 1 tsp fennel seeds 1 onion, finely chopped 3 tomatoes 🍅 , grated (no skins) 1 tsp crushed garlic 1 tsp cumin powder 1 tsp ground coriander 1/2 tsp tumeric 2-4 chili 🌶 powder 2 chili 🌶 cut in half 1 tsp tamarind pulp mixed with 1/2 cup boiling water 10 curry leaves 🍃 Pinch of salt 4-6 tsp sugar 1/2 cup chopped coriander leaves 🍃 Season fish and cut into pieces. Heat oil in a wok. Add fennel and cumin seeds. Fry for 30 minutes. Add onion, fry till golden brown. Add garlic and chili Add spices and a bit of water. Add tomatoes and tamarind mixture. Cook for 5 minutes on low heat. Add curry leaves 🍃 Add salt and sugar. Adjust if necessary. Simmer for 10 minutes. Gently add fish. Simmer till fish is cooked. Keep spooning mixture over fish. Reduce liquid of too much. Sprinkle chopped coriander over fish. Cover and simmer for 5 minutes. Serve with rice 🍚 or salad 🥗 Winter is creeping in. It's time for comfort food. Bon Àpetit ! Recipe Inspo : Move Magazine 13.05.2017