In Curry, David Rocco's Dolce India, Dinner, Ginger, India, Onions, Seafood, Spicy Food, Tomatoes, Turmeric

By David Rocco’s Dolce India 

INGREDIENTS

-2 whole pearl spot fish, cleaned and scaled
-tbsp chili powder
-tsp turmeric powder
-½ tsp salt
-½ tsp black pepper
-2 tsp vinegar’
-coconut oil for frying

SAUCE

-¼ cup coconut oil
-1 tsp fenugreek seeds
-1 tsp mustard seeds
-8 fresh curry leaves
-¼ cup chopped red onion
-1 tbsp minced garlic
-1 tbsp grated ginger
-2 tsp chili powder
-1 tsp turmeric
-1 sliced green chili
-2 tbsp kokum juice
-Salt, QB
-2 tbsp tomato puree
-½ cup coconut milk
-2 banana leaves

Cut slits along the sides of each fish to help retain the seasoning. Now, places your spices directly on the fish: chilli powder, turmeric powder, salt, black pepper and vinegar to moisten them into a paste. Rub mixture all over fish until completely coated.

In a pan, heat coconut oil. Once it’s boiling hot, place the fish gently into the pan, frying until golden, about 3 minutes.

To make your sauce, heat up ¼ cup coconut oil until very hot. Add your fenugreek sees, mustard seeds and let them spatter. Now add your curry leaves, red onion, garlic, ginger and saute for 30 seconds. Now add your dry spices: chilli powder, turmeric and green chilli slices and combine. Pour in a bit of kokum juice, a pinch of salt, tomato puree and continue cooking until it reduces and thickens up. Pour in coconut milk to give it a bit of creaminess.

When the sauce is ready, lay your banana leaf flat and place a ladleful of sauce in the centre. Then take your fried fish and place it on top of the sauce, then securely wrap it up in the banana leaf. Sear on a hot pan for 10 minutes, turning fish half way through. Serve immediately.

Serves 4

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Fish CurryCOCONUT PRAWNS
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