The coupling of tangy tamarind and tart tomato make this Durban Soya/Fish Curry bold and bursting with lip-smacking flavour.
Ingredients in bold available at The Spice Emporium.
½ – ¾ tbs seedless tamarind (for fresh fish increase to 2-3 tbs)
¾ cup water, divided
4 tbs oil
2 medium onions, chopped
7-8 fresh curry leaves
¼ tsp mustard seeds
¼ tsp fenugreek (methi seeds)
2 tsp crushed garlic
3 tbs Spice Emporium Wet Seafood Masala
1 tsp turmeric powder
3 large tomatoes, pureed or grated
± 410g soya fish/ fresh fish, sliced
Fresh coriander, finely chopped
- In a small bowl, soak tamarind in ¼ cup water for 5 minutes.
Mix well to create a paste and set aside.
On heat oil on medium heat, in a flat bottom pot.
Add onions and saute until transparent.
Add mustard seeds, fenugreek, curry leaves, crushed garlic, Spice Emporium Wet Seafood Masala, turmeric powder and grated tomatoes.
Lower heat and stir mixture for ± 2 minutes.
Place soya/fish side by side into tomato mixture and gently cover with tomato sauce.
Add salt, tamarind paste and ½ cup water. Stir gently into curry.
Cover pot and cook for 5-7 minutes.
Garnish with coriander and serve hot with toasted bread or basmati rice.