Thakkali malu

Thakkali malu

Fish curry with tomato

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g steaks, such as kingfish, tuna, spanish mackerel or mullet
1 teaspoon ground turmeric
1 teaspoon salt, plus extra to taste
oil, for frying
1 large onion, roughly chopped
3 garlic cloves
2 teaspoons fresh ginger, finely chopped
1 ripe tomato, chopped
1 tablespoon Ceylon curry powder
1 teaspoon chilli powder
500ml thin coconut milk

Method

  1. Wipe the fish with damp paper towel. Cut each fish fillet into large pieces. Rub each fish steak with the turmeric and salt.
  2. Heat the oil in a large heavy-based frying pan over low heat. Add the fish and cook on both sides until golden brown. Drain on paper towel.
  3. Put the onion, garlic, ginger and tomato in a food processor and process to a smooth paste.
  4. Heat 2 tablespoons of oil in a saucepan over medium heat. Add the tomato mixture and cook for 3–4 minutes, or until the oil begins to separate. Add the curry powder and chilli powder, coconut milk and about 1 teaspoon salt, and bring to the boil. Simmer for a few minutes, then add the fish to the sauce and simmer for 10 minutes. Serve with rice and your favourite accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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