When you’re away from home you miss your traditional food a lot and this dish is like a comfort dish for me that makes I feel home and reminds me of everyone back home. Settling down in Boston hasn’t been difficult but finding those homely flavors have been. But then we do find our ways to make ourselves some Indian food every now and then.
- Fish (I have used Salmon in this one. The recipe goes well with pretty much every fish) (1lb)
- Asafoetida Powder (1/4 tsp)
- Turmeric Powder (2 tsp)
- Malabar Tamarind (2-3 piece)
- Curry Leaves
- Mustard seeds (1 tsp)
- Onion (2-3 Medium sized)
- Ginger Garlic Paste (1 tbsp)
- Red Chili Powder (3-4 tbsp)
- Corriander Powder (1 tbsp)
- Water (2 cups or just enough to cover the fish pieces)
- Salt (To Taste)
- Oil (Preferably Sunflower oil but vegetable oil/olive oil will also work fine)
- In a bowl put in fish and season it with Salt and add 1 teaspoon of turmeric powder and 1/4 teaspoon of asafoetida powder. Throw in a few curry leaves and 2-3 Malabar tamarind. Keep this aside for 20-30 minutes. (But if you’re in a rush to get something on the table as quick as possible I would suggest at least 5 minutes.)
- Back home we would prefer using a mud pan to cook this. Just add some oil in any pan you have and once the oil is heated up put the mustard seeds. Let it pop!
- Once the mustard seeds have started popping, put the onions (thinly sliced) and saute it till it’s good a good brown color to it.
- Now add some salt and remaining turmeric powder, coriander powder, and the red chili powder and leave it on heat for a minute and stirring continuously. (This is where you are going to start sneezing a lot!! Just make sure you don’t sneeze into the pan! :P)
- Now add water to the mixture and let it come to simmer.
- Once the water is started to simmer, add the marinated fish to it and cover the pan with a lid and let it cook for 5-10 minutes. Check for the salt and if you need to add anymore feel free to do so.
- It is not unusual to throw in a lot of salt if that happens just cut a slice of potato and throw it in (This is to be done only if you added too much salt). So the best part of the dish is it gets better by the day so if you have any leftover it’s going to taste better because of the tamarind.