Ingredients
seasoning
2 teaspoons oil
1 teaspoon mustard seeds
2 dried red chilies
1/2 teaspoon fenugreek seeds
10 curry leaves
for the curry paste
2 onions
3 medium tomatoes
2 inches fresh ginger
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Grind the curry paste ingredients with a little water in a blender until smooth. Put the oil in a pan and heat till it shimmers. Add the seasoning and fry till the mustard seeds start to pop. Add the curry paste, mix and let it boil until thick. Add the powders and salt to taste.Mix well. Simmer covered until the raw smell goes. Spices should smell cooked. Open when thick enough to eat. Put cleaned thick fish slices into the curry. Add tamarind paste and simmer for 5 more minutes.
RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets