Fish Curry 3

I just have to share this fish curry. It is so yummy! I was looking for a good fish curry recipe and came across one in Mohamed Amin's Karunayaa nulaa kehkun cookbook. I adapted it using ground spices and a few tweaks and voila! It's a delicious fish curry recipe, perfect to eat with rice or flatbread.

Recipe : Fish Curry
Serves about 4-5 
* tsp of spices are usually level tsps 

1( 350- 400g) fillet tuna fish, cut into small cubes
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1 tsp ground red chilli powder
1/4 tsp tumeric
1/4 scotch bonnet ( optional)
3 cloves garlic, grated
1" ginger grated
1 medium onion, thinly sliced
10 curry leaves
3" pandan leaf cut into large pieces
1" cinnamon
6 cardamon pods, seeds only
3 cloves
tiny pinch of fenugreek seeds ( about 6 seeds)
500 ml water
200 ml coconut milk
1/2 tsp tamarind puree
oil ( 2-3 tbsp)

Grind the cinnamon, cardamon seeds, and cloves to a powder. set aside. ( use a motor and pestle if you don't have one or a coffee grinder.

Heat oil in a saucepan big enough to make a curry for 4, and saute' the onions with curry leaves till they soften and start to go golden. Remove to a bowl containing 100 ml of coconut milk, cover, and set aside.

In the same pan, add the remaining coconut milk, ginger, garlic, pandan leaf, fenugreek seeds, scotch bonnet if using, ground coriander, ground cumin, chilli powder, turmeric, ground fennel and 1/2 tsp of salt and water and also tamarind paste.

Place in the stovetop over medium heat, boil and then simmer. Add the fish cubes and simmer for 10-15 minutes. Taste adjust salt and stir the coconut milk and onion mixture into the curry.

 Sift the ground cardamon, cinnamon, and clove mixture onto the curry (don't want to get big pieces of spices so best to sift it rather than straight from the grinder) and stir and cook for 1-2 minutes. Switch off.