White Fish recipes

Serves 4 -6

Recipe by Deepak Rao

• 700g firm white fish (blue eye cod, perch)
• ¼ cup kodampuli (Indian tamarind)
• 1 onion, chopped
• 8 cloves of garlic
• 4cm piece of ginger, grated
• 4 green chillies, deseeded and chopped
• ½ tsp fenugreek powder
• 2 tsp salt
• ½ cup desiccated coconut
• ½ cup coconut milk
• 2/3 cup water
• 8 curry leaves

• Chop fish into bite sized pieces.
• Soak the kudampuli and strain to extract the pulp so you have 1/3 cup tamarind juice.
• Place onion, garlic, ginger, green chillies, fenugreek powder, salt, desiccated coconut and coconut cream in a mortar and pestle or blender to make a paste. Add the tamarind juice. Marinate fish for 30 minutes.
• In a heavy based pan place fish, 1 cup of water and the curry leaves, stew the fish for 8 minutes or until cooked through.
• Serve with hot rice.

Note: ordinary tamarind can be used, same method. Tamarind pulp can be purchased at Asian Stores.