Fish curry without onions

 So the headline news a few days back was that there was going to be a shortage of onions. So this week I am going to be doing a weekly special. Onion-free week. Will be featuring some recipes without using onions.  

Onions along with garlic and ginger make the base of most of our curries, well except garudhiya and rihaakuru garudhiya and also our snacks.  So when someone says the price is onion is going to skyrocket and even going to be a shortage of it, I do panic.  So I looked up a few ideas for making dishes without onions. 

I saw this recipe in one of the many books I have, where the base is a curry paste that does not contain onions. It is made of coconut garlic and ginger along with a few spices. 

Surprisingly it tasted pretty good. Even though the satisfaction of sauteing onions is not there the resulting curry was tasty. Goes well with rice and also with roshi. 

Yield: 2-4

Author: Nammi

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Fish curry( without onions)

Prep time: 20 Min Cook time: 20 Min Total time: 40 Min

Ingredients:

• 275g  tuna fillet, cut into cubes 
• 3 tbsp oil (any vegetable oil)
• 1/4 tsp turmeric
• salt to taste
• 1/2 tsp tamarind puree or small knob of tamarind( see notes)
• 1 1/2 tsp dried red chilli powder
• 1/2 tsp ground coriander
• 1 level tsp ground cumin
• 1 level tsp ground fennel
• small piece of cinnamon ( about 1/2 inch piece)
• 5 cardamon pods, ends snipped
• 3 cloves
• 4-5 cloves of garlic
• 1 inch piece of ginger
• 1/3 cup freshly grated coconut
• 1 1/2 cups water
• 10-12 curry leaves
• 1/2 cup thick coconut  milk  ( use fresh, or dissolve powdered coconut milk or use  canned or packed coconut milk.)

Instructions:

1. Mix the turmeric and a pinch of salt into the fish and set it aside.
2. Blend coconut, and all the remaining spices ( ground and whole) with a little water and a pinch of salt to a fine paste.
3. Heat oil in a small saucepan or pot, and add the prepared spice paste and stir fry for 2 minutes.  
4. Add the required amount of water mentioned above and tamarind ( see note)   and let it start to simmer. Add the fish and curry leaves and let it simmer for 10- 12 minutes. 
5. Taste and adjust salt. Then stir in the coconut milk. Simmer for another minute and then switch off and serve.

Notes:

If using the tamarind that comes in blocks with seeds, use just a tiny knob, about 2-3 seeds, mix it with 1/2 cup of hot water for a few minutes, squeeze it to remove the seeds and discard the seed and pour this into the curry paste along with 1 cup of water ( instead of the 1 and a half cups of water).

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