Fish Curry 3

I just have to share this fish curry. It is so yumm! I was looking for 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 flat bread.

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" cinamon
6 cardamon pods, seeds only
3 cloves
tiny pinch 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 a side. ( use a motor and pestle if you don't have one or a coffee grinder.

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

In to the same pan, add the remaing coconut milk, ginger , garlic, pandan leaf , fenugreek seeds, scotch bonnet if using, ground coriander, ground cumin, chili powder, tumeric, ground fennel and 1/2 tsp of salt and water and also tamaring paste.

Place in the stove top over a medium heat and bring to aboil and then simmer. Add the fish cubes and simmer for 10-15 minutes. Taste  adjust salt and stir in the coconut milk and onion mixture into the curry.

 Sift  the ground cardamon , cinamon and clove mixture on to the curry ( dont 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.