Indian
Indian - South Indian Classics
Hariyali Fish
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500 g seer fish steaks
- • 1 lemon-sized ball of tamarind
- • 3 tbsp gingelly oil
- • 12 shallots, sliced
- • 1 tsp fennel seeds
- • 1/2 tsp fenugreek seeds
- • 4 dried red chilies
- • 10 curry leaves
- • 1 tsp salt
Preparation Steps
1
Phase 1
Soak the tamarind and squeeze out 2 cups of thick extract.
2
Phase 2
Dry roast the fennel, fenugreek and dried red chilies, then grind with a little water to a smooth paste.
3
Phase 3
Heat gingelly oil and fry the shallots and curry leaves until golden.
4
Phase 4
Add the spice paste, tamarind extract and salt; boil for 10 minutes until the kuzhambu thickens.
5
Phase 5
Slide in the fish steaks and simmer for 8 minutes until just cooked, turning once gently.
6
Phase 6
Rest for 30 minutes before serving with hot rice; tastes even better the next day.