Fish Curry No. 2
This traditional Parsi fish curry balances the sharp tang of tamarind with the creamy richness of thick yogurt and ghee for a deeply satisfying main course. Fresh fish fillets are simmered in a complex, aromatic masala paste made from ground onions, garlic, and roasted spices until the sauce thickens and the ghee separates. The result is a tender, flaky fish dish with a robust, savory gravy that pairs perfectly with steamed rice or crusty bread.
Ingredients
- 1 pound Firm white fish fillets (cleaned and cut into pieces) (Originally '1 Sher' (approx 1 lb).)
- 1/2 pound Onions (divided use) (Originally '0.5 Sher'. Use half for grinding paste, half for frying.)
- 1/2 cup Ghee (Originally '0.25 Sher' (approx 4 oz).)
- 1/4 cup Thick yogurt (curd) (Originally 'Navtank' (approx 2 oz).)
- 2 tablespoons Tamarind (seedless) (Originally '2 Tola' (approx 22g).)
- 1 1/2 teaspoons Salt (Originally '2 Tola' (approx 22g), which is very salty by modern standards. Adjusted to taste.)
- 3 whole Green chilies (large, whole) (For adding to the curry whole.)
- 1 tablespoon Green chilies (for paste) (Originally '1 Tola' (approx 11g).)
- 1 tablespoon Fresh ginger (peeled) (Originally '1 Tola' (approx 11g).)
- 1 tablespoon Garlic cloves (peeled) (Originally '1 Tola' (approx 11g).)
- 1 tablespoon Cumin seeds (Originally '1 Tola'.)
- 1 tablespoon Turmeric powder (Originally '1 Tola'.)
- 1 tablespoon Coriander seeds (husked/crushed) (Originally '1 Tola'.)
- 1/2 tablespoon Red chili powder (pure) (Originally '0.5 Tola'.)
- 1 bunch Fresh coriander leaves (cilantro)
- 1/2 teaspoon Fenugreek seeds (methi) (Originally '5 Val'.)
- 1/2 cup Cold water (Originally '1/2 Pasher' (approx 4 oz).)
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Instructions
- 1Soak the tamarind in 1/2 cup of cold water in a non-reactive bowl (originally an earthenware pot) for one hour. After soaking, squeeze the tamarind well with your fingers to extract the pulp into the water. Strain the liquid to remove seeds and fibers, keeping the thick tamarind water.
- 2Wash and finely chop the coriander leaves. Peel the ginger, garlic, and half of the onions (approx 1/4 pound). Grind these ingredients together very finely along with the turmeric, coriander seeds, cumin seeds, fenugreek seeds, and red chili powder to form a smooth paste.
- 3Peel and finely slice the remaining onions. In a heavy-bottomed pot (originally a tinned copper vessel), heat the ghee over medium heat. Add the sliced onions and fry them until they turn red/golden brown.
- 4In a separate bowl, mix the fried onions (removed from the ghee), the prepared tamarind water, the yogurt, and the ground masala paste until well combined. Wash the fish pieces thoroughly. Coat the fish in this mixture. Add the whole green chilies. Transfer everything back into the pot containing the hot ghee. Cover the pot and cook on low heat (originally 'on embers') until the fish is tender and the ghee separates and floats on top.
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