In David Rocco's Dolce India, India, International Cuisine, Onions, Turmeric, Vegetables

By David Rocco’s Dolce India 

INGREDIENTS

-2 pearlspot fish
-1 small red onion, sliced
-2 cloves garlic, minced
-1 green chilli, sliced
-2 tbsp coriander powder
-1 tsp turmeric
-2 cups fresh coconut milk
-2 cups fresh coconut water
-Salt, QB
-2 tamarind pieces
-8 fresh curry leaves

Clean and scale your pearl spot, cut into smaller pieces and set aside. In a pot, place your onion, garlic, green chillies, coriander powder and turmeric. Pour in your fresh coconut milk, coconut water a pinch of salt and bring to simmer and let it cook for about 10 to 15 minutes. When you’re ready to cook your fish, bring broth to a boil and add your pearl spot. Continue cooking at a low boil for about 30 minutes. While that’s cooking, make your tamarind water. In a bowl, place your tamarind and cover with hot water. Let it sit for about 10 minutes. When it’s cool enough, squeeze tamarind to help release the flavours. Strain the liquid to remove any chunks of tamarind. Once the curry is almost finished cooking, add ¼ cup tamarind water to give it a hint of sourness, as well as some fresh curry leaves. Serve.

Serves 4

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LIMONCELLOFISH WRAPPED IN BANANA LEAF (MEEN POLLICHATHU)
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