Fried Salmon in lemon infused cream sauce!

Last Friday, we had a wonderful couple over for lunch. The husband was Indian and the wife French :)...clearly, love has no boundaries! And obviously, the experimenter that I am, I had to make something French...with an Indian touch to it. Luckily for me, the 2 of them were not fussy eaters at all...in fact, they loved spicy food, not too much of it though, but I knew that I had to make something special.

You can never go wrong with salmon. It is the easiest...and the tastiest fish that you can have at the table. I would normally never use the words "elegant" and "fish" in the same sentence, but for me, salmon is somewhat associated to royalty...do not ask me why....or maybe because it's so notoriously expensive! It hardly takes time to cook, but the end result is magical in itself. I just added some cream coz I was in the mood actually...he he! On to the recipe. I am not even going to bother listing out the ingredients coz it's that simple.

METHOD

• Wash salmon fillets in a mixture salt and lemon juice to get rid of the smell.
• Marinate these in a mixture of salt, pepper and lime juice. Leave it for a minimum of 30 minutes.
• In the mean time, prepare the sauce. I had 4 salmon fillets, so I took half a cup of fresh cream and to this added the juice of 1 lemon, pepper powder (2 teaspoons), garam masala powder (1 teaspoon), basil leaves (1 teaspoon), oregano leaves (1 teaspoon) and salt to taste.
• Boil this till you get the thickness you desire.
• Fry the salmon fillets. I used "Lurpak Cooks Range" oil, simply because I'm in love with the product, but salmon releases it's own oil so you can fry as is. Fry this on each side for approx 3-4 minutes on a medium flame till it turns a pale pink and starts flaking. You can alternatively bake or grill.
• Layer this on a plate, top of with the sauce and garnish with some steamed beans on the side and coriander leaves on the top. Do not bother cutting the beans. Simply put them into boiling water for 15 minutes and use as garnish.

Now was'nt that simple!

Till next time, take care and God bless!

Boatman's Fish Curry!

Hello my dear friends!!! I am so glad to be blogging again..well, you guessed it..am back from vacation! Time just flew by..and I'll have to wait another 7 weeks before seeing A again. So, in the mean time, I'll just have to continue being occupied with my blog, and talking to all you lovely people out there!

It's time for my all time fave food again, fish! And this time, I prepared it in the way they make it on houseboats. The recipe is courtesy Amrita TV from one of my favorite programs, Taste of Kerala! I have to warn you though, this is an extremely spicy fish curry, so it's best you have it with some rice and moru kachiyathu. The best way to prepare this would be in an earthern pot or as we mallus call it, a mann chatti. I had to make do with the normal saucepan, but the taste was incredible. You can find the recipe of moru in my blog. I decided to experiment with a new fish this time, haddock. This is an extremely tender and incredibly tasty fish and i was glad I took a chance, it was totally worth it! So, enough blabbing, onwards with the recipe..

INGREDIENTS

• 600 gms haddock fillets (you can use king fish, black pomfret, salmon, sardines)
• 1/4 teaspoon fenugreek seeds
• 12 shallots, finely chopped
• 1 tablespoon ginger, finely sliced
• 5 cloves garlic, finely chopped
• 3 tablespoons red chilly powder
• 1/2 teaspoon turmeric powder
• 5-6 pieces kudampuli (camboge or fish tamarind)- In case you don't have this, you can use vaalan puli or the normal tamarind. You have to soak it for at least 15 minutes in warm water and squeeze out the pulp. If using this, you will require at least 4 tablespoons of the pulp.
• 1 cup water
• Salt to taste
• Coconut oil, for cooking
• Curry leaves, garnish

METHOD

• In an earthern pot or saucepan, heat 2 tablespoons of oil and add fenugreek seeds. Ensure the seeds do not get burnt, else it gives the curry a bitter taste.
• Once the seeds have turned slightly brown, add the ginger and garlic. Saute for 30 seconds till the raw smell goes.
• Add the chopped shallots and saute till the raw smell goes. Add a little salt at this stage.
• Make a paste of the chilly and turmeric powders and add this to the pan. Pour in some hot water to the bowl containing the paste, and add this, so as not to waste any of the paste. Saute this and reduce the flame while doing so to ensure that the powders don't get burnt. Wait till the oil starts appearing on top. 
• Add the camboge pieces or tamarind pulp at this stage along with some salt. 
• At this stage, if you feel the gravy is not enough, you can add 1 cup of water. You can add more water depending on the amount of gravy you require. I added only 1.
• Once the gravy starts boiling, check salt levels.
• Add the fish pieces gently, and rotate the pan. Avoid using the spoon so as to not break the fish pieces.
• After it boils initially, reduce the flame to low and cook uncovered for about 10-12 minutes. Ensure that you do not cover the dish as the taste reduces.
• The gravy will begin to thicken after 10 minutes, and the fish would have sufficiently cooked.
• Switch off the flame and garnish with curry leaves and a tablespoon of oil.

Tada, scrumptious fish curry is ready! Notice that I asked to cook the curry uncovered. That's the beauty of this dish, and it lasts longer too, even if you don't refrigerate it. What's that? Pics, you say? Your wish is my command :)

And one with my rice..

So, what do you think? You can reduce the spiciness if you want by adding just 2 tablespoons of red chilly powder. Then again, what's life without a little spice? :) Do try this out and let me know what you think, k? So till next time, adios amigos, take care and God bless!

"Almost" Oil Free Fish Curry!

Ok...I know, I know..the post title looks weird, but I promise you, I have a really good reason for that. This particular fish curry was born in "Malabar", a district in Kerala, specifically in a place called "Ponnani". Th reason I call this almost oil free is because, the making involves absolutely no oil. However, the final tempering process does involve a bit of oil as you will see in the Method below. Whatever the case, it's a really simple curry to make, and tastes awesome too, especially the next day, since it contains tamarind. However, I would recommend not keeping it for more than 2 days since it does contain coconut milk. Then again, I don't think the curry will last 2 days..he he! I got this recipe from "Mazhavil manorama" and the aunty who prepared it was Sushama aunty. So aunty, if at all you are reading this, this one's for you!

INGREDIENTS 

• 1 kilo fish- I used Salmon, but you can also use Black Pomfret, Kingfish, Trout or any other fleshy fish
• 1 teaspoon ginger, chopped finely
• 5 garlic pods, chopped finely
• 12 shallots, chopped finely
• 2 tablespoons red chilly powder
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• Tamarind, the size of a small lemon, soaked in 1/2 a cup of warm water (Valan puli)
• 1 cup thick coconut milk
• 1/2 teaspoon cumin seeds (perinjeerakam)- optional
• Few curry leaves
• Salt to taste

Tempering

• 2 tablespoons oil
• Few curry leaves
• 5-6 shallots chopped finely

METHOD

• Make a paste of the chilly, coriander and turmeric powders and set aside.
• Before placing the saucepan on the stove, add the ginger, garlic, the curry paste, few curry leaves, the tamarind pulp, the fish fillets and the salt to taste.
• Pour a little water in the bowl containing the curry paste and add this to the pan so as not to waste any of the paste.
• Place this on the stove, and wait for it to boil properly, before reducing the flame and cooking it for 10-12 minutes on a low flame.
• Grind the shallots with a few curry leaves coarsely using a mortar and pestle or a grinder. It need not be a fine paste.
• Mix the above mixture with the coconut milk and add to the curry. Once coconut milk, the curry should not boil, it should just become warm.
• Check for salt levels.
• Meanwhile, in a frying pan, add the ingredients under "Tempering" and fry till shallots turn brown.
• Add this to the curry as a garnish. You can also mix this in slightly as it gives more flavour to the curry.

Tada, fish curry is ready! So now do you know why I said it's almost oil free? I had this with rice and pickle as you can see below. You can also have this with chappathys, appam or bread. Whatever, it tastes delicious!

So, what do you think? Try it out and let me know, okay? God bless!

Fish cooked in aluminium foil [Meen pollichathu]!

Good morning everybody...Hope all my dear people out there had a great weekend and I hope u guys have an even greater week ahead! I woke up with a smile on my face today...any guesses??? Well, next week, I shall finally be seeing A after 2 whole months..woohoo!!! I cannot wait to get back to Dubai and see A and everyone else, but most importantly, A of course! Enough of that already..the title of my post must look funny to some of you, if not all, but once u make this, I'm sure u'll be drooling as much as I did. This is a very traditional Kerala dish and is cooked with very minimum oil, so it's healthy too! The recipe is adapted from Sarah Naveen's www.vazhayilla.com site. So Sarah dear, because you were the first ever member of this blog, this one's for you! So, don't you want to know how to make this? Read on...

INGREDIENTS

• 2 medium sized fish fillets, cleaned thoroughly with salt, vinegar and lime juice. I used salmon fillets, but you can also use king fish, tilapia, pomfret and even sardines.
• 10 shallots, finely chopped
• 1/4 inch piece of ginger, finely chopped
• 4 garlic cloves, finely chopped
• 2 green chillies, slit through the middle
• Turmeric powder- 1/4 teaspoon
• Chilly powder- 1/2 teaspoon
• Coriander powder- 1 teaspoon
• Tomato- 1 medium sized, chopped into small cubes
• 1/2 cup thick coconut milk
• Salt to taste
• Loads of curry leaves

For Marination

• 1/4 teaspoon turmeric powder
• 1/2 teaspoon chilly powder
• 1/2 teaspoon black pepper powder
• Salt to taste

METHOD

• Marinate the fillets with the ingredients under "For Marination" and set aside for at least 15-20 minutes. Lightly fry this in a teaspoon of oil and set aside.
• In a separate pan, heat 2 tablespoons of oil and saute the garlic cloves, green chillies and ginger.
• After a minute, add the shallots and saute till there's a nice aroma, and the onions turn semi transparent. Add a little salt at this stage.
• Now add, the turmeric, coriander and chilly powders and cook till the raw smell goes and oil starts to separate from the powders.
• Add the tomato at this stage. Saute till everything gets mashed together.
• Finally, add the coconut milk and lower the flame. Let it stand for 2 minutes and then switch off the flame. Check salt levels.
• Now place the fish fillet at the centre of the aluminium foil and coat both sides of the fish with the masala mixture. Each fillet should have it's own aluminium foil. Cover it completely to ensure that no gravy can slip out.
• Now fry this in the frying pan without any oil for at least 20 minutes on each side on an extremely low flame.

Meen pollichathu is ready! I still had a bit of gravy left on my fish, but I enjoyed it coz the gravy was amazing, trust me. You can also use a banana leaf which would have even more flavour. Now for the photos..

And another one..

As you can see, there was a little gravy still, but it still tasted very good. So, do try this out n let me know how it turns out! God bless!

Meen tilapichathu- Cochin style fish curry!

Hello all! Hope everyone had a great weekend! On Sunday, I thought of making a fish curry in dedication to someone who has become a very good friend of mine, thanks to my blog :). Her name is Suja Manoj and she has an awesome blog called Kitchen Corner. In fact, this particular recipe is from her blog. I actually got introduced to this recipe through my mother in law since my husband is from Cochin. So I'm dedicating this recipe to Mumma and Suja. Enjoi!

INGREDIENTS

• 500 gms tilapia fillets (You can also use pomfret and red snapper).
• 11 shallots
• 1/4 inch piece ginger, chopped finely
• 4 pods of garlic, chopped finely
• 2 green chillies, slit through the centre
• 1/4 teaspoon turmeric powder
• 2 teaspoons red chilly powder
• 1 cup water
• 3 teaspoons vinegar
• Salt to taste
• Curry leaves-generous amount
• Oil-2 tablespoons

METHOD

• Heat 2 tablespoons of oil.
• Once oil is sufficiently heated, add the garlic, ginger, green chillies and saute till the raw smell disappears.
• Now add shallots and a few curry leaves. Saute till the shallots begin to change colour and they give out a nice aroma. Add some salt at this stage.
• Reduce the flame and add the turmeric powder followed by the red chilly powder. Fry for a few seconds.
• Now add the water and vinegar. Check salt levels at this stage.
• Once the water starts boiling, add the fish.
• After it boils for a minute, reduce the flame to medium and cover. Cook for about 10-12 minutes or till the fish is done.
• Garnish with fresh curry leaves and a teaspoon of oil.

Tada, fish curry is ready!! This curry is perfect with rice, appams, chapathys and bread. So, here's the final result, straight from the pan.

Straight from the pan!

And a closeup!

This is a really simple and healthy curry, as is evident from the recipe. So do try it out. Am sure you will enjoy tis! Till next time, God bless!

Fish Fry Kerala style!

I don't know if I have ever mentioned this before, but my all time favorite comfort food (apart from icecream) is rice, moru and fish fry. So today I was in the mood to indulge and went and bought myself some fresh tilapia fillets. I fried 2 of them and have reserved the rest for a nice fish curry. Different people make fish fry differently, so if you feel that there are ways to improve this fry, please do let me know. Enough with the speech already, let's get frying!

INGREDIENTS

• 2 medium sized fish fillets, thoroughly cleaned with vinegar, salt and lime. Any fish can be used.
• 2 teaspoons ginger garlic paste. If using fresh ginger and garlic, grind a quarter inch piece of ginger and 3 cloves of garlic. I used the ready made paste.
• 2 teaspoons red chilly powder
• 1 teaspoon black pepper powder
• 1/2 teaspoon turmeric powder
• Juice of 1 small lemon
• Salt to taste
• Curry leaves-frying and garnish
• 4 tablespoons oil

METHOD

Marinate the fish with all the above ingredients except curry leaves and set aside for at least 30 minutes. In a saucepan, heat 4 tablespoons of oil. Once hot, add curry leaves and fry for 20 seconds. Add the marinated fish and fry each side for at least 3 minutes till light brown and crispy. Garnish with more curry leaves and serve hot with rice.

So, here's my lunch...

And a close up...

Do try it out and let me know how it turned out. Happy weekend and God bless!

Tilapia Fish Curry!

Hello All,

Hope u guys had a great week and an even greater weekend! I apologise for the delay in posting...I've been working crazy hours off late...but thank you for visiting my blog nevertheless in spite of my relatively long absence. :).

Tilapia is a fish I was introduced to after marriage. It's a really nice white fish, with practically no bones, so it's a relatively easy fish to dissect and eat ;). My mom in law cooks this with vinegar as the "sour factor", but here i used tomatoes instead and a bit of coconut milk at the end. The result was a truly succulent curry (hey, I am allowed to blow my own horn once in a while right?!?). I apologise if the photos are not very good, took them with my ipad as a bit of experimentation instead of my usual Sony camera. This is a very simple curry, so without any further delays, let's see how truly simple and scrumptious this dish is...This recipe is courtesy Vineetha Vijayan and Beena Premachandran, who had cooked for a competition for the Kerala Club, California. Hats off to u guys and thanks once again for the recipe!

INGREDIENTS

• Tilapia fillets, cut into small pieces- 1/2 kilo (500 gms)
• 1/4 teaspoon mustard seeds
• 1/4" piece of ginger- finely chopped
• 1 1/2 medium sized onions, finely sliced
• 1 medium sized tomato, or 2 small tomatoes
• 4-5 green chillies, finely chopped
• Chilly powder- 3 tablespoons
• Coriander powder- 3 tablespoons
• Turmeric Powder- 1/2 teaspoon
• Fenugreek seeds- 1/4 teaspoon (optional)
• 1 1/2 cups water
• 1/2 cup of thick coconut milk. I(31/2 tablespoons coconut milk powder + 1/2 cup hot water)
• Salt to taste
• Curry leaves to garnish
• 4 tablespoons coconut oil or any refined oil

METHOD

• Wash the tilapia fillets in a mixture of salt and vinegar.
• Marinate the  fillets with a tablespoon of coriander powder, a tablespoon of red chilly powder and turmeric powder. Set this aside for at least 15 minutes.
• In a frying pan, heat 2 tablespoons coconut oil and lightly fry the fish. This is to avoid them from breaking while in the curry. Fry them lightly for 3 minutes on each side.
• Separately, in a saucepan, heat 2 tablespoons of oil and add the mustard seeds.
• Once the seeds start popping, add the finely chopped ginger and saute till they emit a nice aroma.
• Add the onions and green chillies along with a bit of salt to speed up the cooking process of the onions.
• Now add the fenugreek seeds, coriander and chilly powders and saute. Ensure to reduce the flame so as to avoid burning the powders.
• Now add the tomatoes and cook for another 5 minutes.
• Add the water and allow it to boil for 2-3 minutes. Add salt at this stage.
• Now add the fish to this and cook on a low flame for 5 minutes.
• After 5 minutes, add the coconut milk and cook closed again for another 5 minutes.
• Switch off the flame, add curry leaves and a tablespoon of oil.

Tada, tilapia fish curry is ready! Oh of course, the photos....

You can have this curry with rice, chapatis, bread, naan...and the list is endless. In this curry, we have not used garlic and small onions. Instead we have used mustard seeds which is quite different for a fish curry. Also, the tanginess is provided by the tomatoes, instead of the usual tamarind or vinegar.

So, please do try this out. You could this with any fleshy fish, like king fish, salmon, black trout or pom fret.

So, till next time, take care and God bless!

BTW, am sending this over to Julie's site for the Kerala Kitchen event she's hosting this month! Wish me luck!! Do check out her site http://erivumpuliyumm.blogspot.ca/2012/05/event-announcement-kerala-kitchen-june.html for more details!

Fish Moilee (Fried Fish in Coconut Milk)!

Hello my dearies!!!Let me start of by wishing you all a very Happy and Holy Easter! i hope you guys had a great time with your families, going to church and eating all that scrumptious food. Well, what did I do? Nothing much actually, just went to church and moped around at home :(. Oh, i did do something else too...tried to make a lamb stew...and it got burnt..he he! Well, mistakes happen right? At least, that's my excuse lolz! Easter was pretty quiet since i was alone in Canada without A...so that was sad. But I guess distance makes the heart grow fonder right? So, on that positive note, let's move on to a new recipe.

This particular recipe has to be every keralite's dream...i mean,seriously, I absolutely love this dish! The best part is, you could eat it with anything....appam,bread,chapatis,parottas, even rice (though I've not tried it with that!). It's the very first time I have ever made this dish, and after the lamb fiasco, i was so happy with the results (*pat on my back*). I tried this with salmon fillets, and the result was really good, trust me. Bear in mind, for this dish, I always recommend using the freshest fish you have. Do not use fish that's been frozen for a couple of days coz it absolutely kills the taste. So, enough with the speech already, onwards with the recipe.

INGREDIENTS

• 500 gms salmon fillets (or any oily fish like black trout, king fish- fish rich in omega 3 fatty acids is the best)
• 1 medium sized onion finely sliced
• 3 garlic cloves finely sliced
• 1 small piece of ginger, finely sliced
• 4 green chillies finely chopped
• 2 small tomatoes or 1 medium sized tomato finely chopped
• 3 teaspoons garam masala (all spice) powder
• 2 teaspoons black pepper powder
• 1/4 teaspoon turmeric powder
• 1 cup thin coconut milk (1 1/2 tablespoons coconut milk powder + 1 cup boiling hot water)
• 1 cup thick coconut milk (4 tablespoons coconut milk powder + 1 cup boiling hot water)
• Curry leaves- As many as you want
• Salt to taste

To fry fish

• 1/4 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder
• salt to taste

METHOD

• Marinate fish with the ingredients under "to fry fish" and leave aside for 10 minutes.
• In a saucepan, add 2 tablespoons of oil and lightly fry the fish. The fish should not be dark brown, just a very light golden brown.
• At the same time, take a saucepan and add 2-3 tablespoons of oil.
• Once the oil is hot, add onions and salt, and saute.
• To this, add garlic cloves and chillies.
• Once this emits a nice aroma, add the ginger.
• Now, add turmeric powder, garam masala and black pepper powder.
• Once the powders are cooked, add the tomatoes and saute. Bear in mind, the tomatoes need not be completely mashed, just soft and half mashed.
• Now add the thin coconut milk and allow it to cook for 5-7 minutes or till the coconut milk thickens.
• Now add the lightly fried fish and close the lid. Cook for about 7 minutes on a low to medium flame. The fish should not be too hard, else it tastes like rubber.
• Check salt levels. Finally lower the flame completely and add the thick coconut milk.
• Once this milk is added, the curry should not boil.
• Switch of the flame. Add curry leaves and a tablespoon of oil.

Tada, scrumptious fish moilee is ready!

Here's a pic for you...

So there we are....do try this out and let me know what you think. Trust me, this curry is truly scrumptious, you wont have any to keep in the fridge...:P. Aleast I didn't!

Take care you guys. Watch this space tomorrow...i have some really nice recipes for you'll. Trust me, you'll love them. God bless!

Mommy's fish curry!

Hello all! Last evening I was wondering what to cook next, when I realised that since I had cooked one chicken and one veg dish, I would go the full circle and complete it with...a fish recipe! I am from a place called Kollam in Kerala. For my non Indian friends, Kerala is a state in India, and is divided into different districts. Kollam is towards the south. My husband is from a place called Cochin, which is about 3 hours away from us. In different part of Kerala, fish curry is made in different ways. In Cochin for instance, coconut milk plays a major factor in fish curries. On our side, we have a speciality called "soup curry". As the name suggests, it looks like soup and is made with raw mango as the base. The curry that I am going to make today though is neither of the 2. This curry made me miss my mom even more than usual. she used to make this at home and serve it with rice and "moru kachiyathu". Now that, my friends, in English, is nothing but buttermilk :). Enough with the speech already....this curry is dedicated to, you guessed it, mommy dearest....

INGREDIENTS

• Fish fillets- 1/2 kilo- cleaned thoroughly with salt, vinegar and lime juice. (Refer notes below).
• 1/2 of 1 medium sized onion or 8 shallots (small onions). (Refer notes below).
• 1/4 piece of ginger crushed.
• 5 garlic cloves, crushed.
• 3-4 green chilies crushed. (Refer notes below).
• 1/2 teaspoon mustard seeds.
• 1/4 teaspoon fenugreek seeds.
• 1/2 teaspoon turmeric powder.
•  2 tablespoons red chilly powder.
• 4 lime size balls tamarind (kokum) soaked in salt water (Refer notes below).
• 1 teaspoon vinegar
• 4 tablespoons oil (Refer notes below).
• Curry leaves - As much as you like.
• 1/2 cup boiling water.
• Salt to taste

METHOD

• In a quarter cup of hot salt water, soak tamarind and set aside. Do this before you start cleaning the fish and chopping, so that all the juice gets extracted from the tamarind.
• In a saucepan, heat 2 tablespoons oil. Once hot, splutter mustard seeds.
• Once the mustard seeds start spluttering, add the fenugreek seeds and wait for them to pop. Bear in mind that the heat should not be too high as the fenugreek seeds get burnt easily, leaving the curry with a bitter taste.
• Now add the garlic, ginger, green chillies and the onions in that order. Simultaneously, in another smaller frying pan, heat a tablespoon of oil, vinegar, tamarind pulp, curry leaves and 3 tablespoons of water. leave this to boil.
• In a small bowl, mix turmeric powder and red chilly powder with enough water to make a paste. Add this to the onion mixture in the main pan once the raw smell disappears.
• Pour in a little extra water in the bowl to ensure that none of the powder paste goes to waste and add this to the main pan. Saute till the raw smell of the powders disappears.
• To this, add the boiling tamarind pulp mixture from the frying pan. Add salt to taste.
• Finally, add the cleaned fish fillets and add sufficient water to cook the fish. This would be approx 1/2 a cup.
• Add curry leaves to this, mix and close the pan for approx 12-15 minutes. This will give the fish enough time to cook and the gravy to thicken a bit.
• Pour a tablespoon of oil as a final garnish.

Tada, mommy's fish curry is ready!!!

NOTES

• Mom's always told me that for a fish curry, never use big onions, shallots are the best. However, here in Canada, I had to make do with the normal onion. Irrespective, the fish curry tasted awesome, trust me. I used only half the onion, sliced it into fine pieces and crushed it in my mortar and pestle.
• For non Indians who are not familiar with tamarind, it's a sour fruit that's used in most Kerala fish curry dishes. You can also buy tamarind paste at the local grocery store. In that case, you can use approx a tablespoon and a half for this curry. I love my curry to have the extra tangy taste, which is why I add loads of tamarind.
• When cleaning fish, mix hot water with vinegar and salt. In the final rinse, pour vinegar and salt and do not wash this away. This ensures your fish does not smell in the curry, in fact it glistens! My mom also adds lemon juice while cleaning fish, which is equally good.
• Green chilies are normally slit in half for a fish curry. However, i found something called green chilly paste at one of the local grocery stores here, which is just a mix of green chilies, salt and water.This is awesome!
• Using oil depends on each person. i ave used 4 tablespoons of oil in total for this dish which is not an exorbitant amount. Also, most Kerala dishes use coconut oil. However, both A (hubby) and i are not big fans of the after taste it gives, so I used sunflower oil ,and it tasted great!
• Last, but definitely not the least, fish curry with tamarind tastes even better the next day, so i cant wait to get home and dig in some more.

So there we are! Oh wait, almost forgot..the photos, silly me!

Closeup of my curry

So, I hope you try this out and have as much fun cooking it (and eating it!) as much as I did. Do leave behind your comments and suggestions. Constructive criticism is always welcome! Take care and God bless!

BTW, am sending this awesome curry to  the Kerala Kitchen  for their May event,  Kerala Kitchen cooking event! Am also sending this over to Srav's Culinary Concepts  for her Cooking Concepts event mentioned below! Wish me luck!!