How to make it

  • Heat vegetable oil on high and add the mustard and fenugreek seeds and let them pop.
  • Add the onion and garlic and saute on medium until the onion is clear.
  • Then add the ginger and when this becomes fragrant add the salt, tumeric, coriander seed, and black pepper and stir for few seconds.
  • Add the tomato, kudampuli (or tamarinf pulp) and one cup water and one cup of the coconut cream and simmer until the tomato is cooked.
  • Then add fish fillets, prawns and the remaining 1 cup coconut milk. Cook till it is done on a low heat.
  • When the oil begins to float on top, place the green chillies and curry leaves over it.
  • Keep the lid closed and remove from heat and let stand for 5 minutes.
  • Serve with rice and I'd also suggest a glass or two of chilled riesling or an ice cold India Pale Ale

Reviews & Comments 4

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    " It was excellent "
    suzieque ate it and said...
    great curry lots of spicy flavours,added capsicum and bok choy.5/5 Chillidude
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  • mrgresch 9 years ago
    Chilidude, I looked up kudampuli to see what it was, obviously you meant kudam puli because the one word version was some plant for bowel problems! Anyway, it say's a " special tamarind" I love tamarind and use it all the time versus vinegars etc. My question is what does it mean a special tamarind? I'll try and find it at the Asian market as I'd like to keep this recipe the way you have it written.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Fantastic. Thank you Chilli.
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    " It was excellent "
    kukla ate it and said...
    This is a fabulous seafood curry recipe -- full of flavours! Great post, chilliDude :)
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