Ingredients
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- 7 Tbsp. gingely (Indian sesame) oil
- 1/4 tsp. black mustard seeds
- 1/4 tsp. cumin seeds
- 1/4 tsp. whole fenugreek seeds
- 3 dried red Indian chilies
- 3 sprigs fresh curry leaves
- 8 cloves minced garlic
- 3 jalapeños, finely-diced
- 18 shallots, peeled and finely-chopped
- 1 lime-sized hunk of tamarind paste
- 6 very ripe heirloom tomatoes
- 1 tsp. turmeric powder
- 2 tsp. Kashmiri red chili powder
- 3 tsp. freshly-ground coriander powder
- a large pinch of asafœtida
- 1 1/2 tsp. Kosher salt
- 1 lb. Tilapia pieces
- 4 cups water (divided)
- ***
- FOR THE SPICE POWDER:
- 1/8 tsp. fenugreek seeds
- 1/4 tsp. mustard seeds
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 tsp. black peppercorns
Instructions
- Heat gingely oil in a pan. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chilies and curry leaves. Fry until the curry leaves are crisp.
- Add in the garlic, jalapeños and finely-chopped shallots. Fry until they are lightly brown. The oil will bubble up – it’s ok, don’t panic!
- Soak the tamarind paste in 2 cups of hot water for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds (if not a seedless paste). Set aside.
- Puree tomatoes in a blender. Set aside.
- Add in both the tomato puree and the tamarind pulp. Add in turmeric, asafœtida, Kashmiri red chili powder and coriander powder (dhania). Add in the salt. Add 2 more cups of water.
- Simmer the gravy for 30 minutes, covered on a low flame and stirring once every 5 minutes. After 30 minutes the oil should start to float on top. That is a sign that the gravy has been cooked.
- Add in the fish pieces and let them cook for 7-8 minutes on low heat.
- When the fish is cooking, make the spice powder for the curry. Heat a heavy pan and dry-roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black peppercorns on a low heat for 5 minutes. Do not rush. Dry roast until everything starts to pop and brown. Remove from heat and cool on a plate.
- Once the mixture is cooled, grind it to a very fine powder.
- Add the powder to the pan. Simmer for a minute.
- Open the lid and add the tamarind water and give all a gentle mix. Remove off heat and serve hot with rice.