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Serves : 4
Preparation time : 15 mins
Cooking time : 20 mins
Ingredients
2 tablespoons oil
1 teaspoon fenugreek
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 onion, peeled and sliced
2 red finger-length chilies, cut lengthwise
1 sprig curry leaves
½ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon ground white pepper
1 teaspoon salt
1 ripe tomato, quartered
750ml thin coconut milk
500g fish steaks, sliced thickly
250ml thick coconut milk
Method for Cooking Fish Sothi Curry:
Heat the oil in a wok over medium heat and stir-fry the fenugreek, mustard and cumin seeds until aromatic, about 4 minutes.
Add the onion, red chilies and curry leaves and stir-fry until lightly browned, about 2 minutes.
Stir in the turmeric and cumin, pepper, salt, tomato and thin coconut milk. Bring to a boil and simmer for about 5 minutes.
Add the fish steaks and thick coconut milk and return to the boil. Simmer, stirring occasionally, until the fish is cooked, about 7 to 8 minutes, then serve.
