murphyscreek
Veteran
Recipe
Ingredients
1 tsp fenugreek seeds
1 tsp mustard seeds
1 sprig curry leaves
1 chopped onion
6 cloves garlic grated
1 knob ginger grated
6 green chillies sliced long ways
1 pandan leaf
3 tomatoes chopped to large chunks
Salt
1 tbsp Jaffna curry powder
1/2 cup coconut cream
1 cup water
420gm fillet red emperor fish
1/2 tsp tumeric powder
Fresh coriander
Method
Fry fenugreek, mustard seeds, and curry leaves in oil for a few minutes.
Add onion, garlic, ginger, chillies,, and pandan and fry until onions soften a little.
Add tomatoes, plenty of salt, and curry powder and stir before reducing heat a little and placing lid on for 5-6 mins.
Add cream and water, and simmer for half an hour, the first 15 mins with lid on.
Whilst thakkali is simmering, prepare fish by rubbing in a little ground tumeric on both sides.
Pan fry fish, then serve with lashings of thakkali, and fresh coriander.
