Ingredients ½ kg firm fish fillets, cut into bite sized pieces
1 small onion or red onion
2 - 3 cloves garlic, chopped
2 - 3 dried chilies
1 tsp ginger, grated
½ tbsp coriander seeds
½ tsp turmeric
1 tsp cumin seeds
A bit of chili powder
15 g desiccated coconut
140 ml coconut milk
1 tbsp tamarind paste ½ tbsp white vinegar
3 curry leaves
Heat some oil in a wok or large saucepan. Add the onion and stir over a low heat for ten minutes, or until it has softened and is lightly brown.
Add the garlic and ginger and cook for a further few minutes.
Meanwhile peel the tomato either with a potato peeler or plunge it in boiling water for a minute or two, and peel off the skin.
Chop the tomato into small pieces.
In a separate small frypan, add the coriander seeds, cumin, turmeric, dried chilies, chili powder, and coconut. Dry fry this for about two minutes or until you can smell the aroma of the spices.
Place in a food processor or Bamix and mix till it is a fine powder.
Add this spice mixture, coconut milk, chopped tomato, tamarind paste, vinegar, and curry leaves to the onion mixture.
Stir to mix thoroughly, add 1 cup of water, and simmer for about ten minutes, or until the tomato is soft and the mixture has thickened very slightly. Keep stirring to stop this sticking.
Add the fish pieces, cover, and cook over a low heat for ten minutes, or until the fish is cooked.
Stir gently a few times during cooking
Meanwhile, cook your rice, and put this and the corn chips on a plate.
Top the bed of rice with the fish curry, dried chili to garnish (optional), and serve.
This is also excellent heated up during the next few days.