Ingredients Jump to Instructions ↓

  1. 1 1/2 kg/3 lb trout or other fish fillets

  2. 45 ml/3 tbsp oil

  3. 5 ml/1 tsp black mustard seeds

  4. 2 1/2 ml/1/2 tsp fenugreek seeds

  5. 2 1/2 ml/1/2 tsp black peppercorns

  6. 2 1/2 cm/1 in ginger root, chopped

  7. 5 ml/1 tsp ground turmeric salt

  8. 250 ml/8 fl oz/ 10 ml/2 tsp tamarind concentrate

  9. 30 ml/2 tbsp chopped fresh coriander (cilantro)

Instructions Jump to Ingredients ↑

  1. Method : Dry roast the coriander, cumin, fenugreek and mustard seeds over a medium heat until lightly browned. Cool and grind to a fine powder. Heat the oil in a heavy based pan and fry the garlic, ginger bay leaves and onions until golden brown. Add the coconut and fry until lightly browned. Stir in the ground spices, salt and prawns then the tomatoes and fry until the liquid has been absorbed and the oil appears on the surface. Stir in the tamarind pulp and sugar and cook over a medium-low heat for a few minutes until the prawns are tender. Sprinkle with the garnish ingredients and serve hot with rice, dal, raita and a potato and bean dish.


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