Ingredients :
500 gr fish of any kind, cut into small pieces (locus/ tilapia/ mullet or any other fish suitable for cooking)
1 medium sliced purple onion
6 sliced garlic cloves
1/2 teaspoon chopped ginger
2 sliced hot green chili peppers
3 tablespoons tomato paste
Curry leaves from two stems
1/2 teaspoon black mustard seeds
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon ginger powder
2 teaspoons hot paprika
2 teaspoons ground coriander powder
1 teaspoon tamarind paste (optional)
3 tablespoons of sunflower oil
1 cup of water
preparation:
Heat the oil in a wide pot
Add the mustard seeds and fry for a few seconds until they start to crackle
Add the curry leaves, onion, hot pepper and ginger
Fry for a few minutes until the onion starts to turn golden
Add the garlic and fry for another minute
Add all the spices together with the water and mix well
Add tomato paste and tamarind
Hit until boiled and then lower the flame and cook for more 10 minutes
Add the fish and bring to a boil again
Lower the flame and cook the fish for another 20 minutes until they are cooked
It is recommended to prepare in advance and let the stew rest for several hours to absorb flavors, then reheat and serve
Best served with white rice