bonito and me - Sri Lankan fish curry with tamarind
I’ve done it again! Not once but twice followed the “cook a recipe to the letter” challenge.
This time I used a recipe the Significant Eater had hunted down and recently made - a delicious tamarind based, fish curry. The ingredients are simple, as long as there is a good Asian grocery near you to buy the Ceylon curry powder. If not, this version of the powder is probably a close match to the one we used.
I am a recent convert to the tang of tamarind, in this recipe the water from the soaked pulp is mixed with the curry powder, turmeric and chilli to form a marinade for the fish. A short time later you fry off some curry leaves and fenugreek and throw in the fish and spicy juices.
For the curry, I used bonito. This is sometimes referred to as a type of tuna, though it is a member of the mackerel family. It is quite a striking medium sized fish. It’s skin is shiny, with lines down it’s body and appears to have no scales. But here in Australia it is not a popular fish. This may be because it is rarely offered as fillets and still there are too many people with an aversion to cooking whole fish. I have cooked with it whole once before and just the mention of bonito still attracts an extraordinary amount of hits. It is a remarkably cheap fish, coming in at under $10 a kilo. This time I got the fishmonger to fillet it for me and all that was left was for me to remove a small strip of bones and I was left with rich, red chunks of flesh. Baking it whole, I’d thought the flesh was quite dense but handling it as a fillet it was clear it is actually softer than tuna, necessitating some respect in order to not turn it to shreds. Accordingly, I cut the cooking time in half. But I swear that was the only adjustment to the recipe!
So here it is – Sri Lankan Fish Curry with Tamarind, I didn’t create the recipe so you will have to honour it by clicking the link. A simple, tangy fish dish that goes well with rice and salad.
This time I used a recipe the Significant Eater had hunted down and recently made - a delicious tamarind based, fish curry. The ingredients are simple, as long as there is a good Asian grocery near you to buy the Ceylon curry powder. If not, this version of the powder is probably a close match to the one we used.
I am a recent convert to the tang of tamarind, in this recipe the water from the soaked pulp is mixed with the curry powder, turmeric and chilli to form a marinade for the fish. A short time later you fry off some curry leaves and fenugreek and throw in the fish and spicy juices.
For the curry, I used bonito. This is sometimes referred to as a type of tuna, though it is a member of the mackerel family. It is quite a striking medium sized fish. It’s skin is shiny, with lines down it’s body and appears to have no scales. But here in Australia it is not a popular fish. This may be because it is rarely offered as fillets and still there are too many people with an aversion to cooking whole fish. I have cooked with it whole once before and just the mention of bonito still attracts an extraordinary amount of hits. It is a remarkably cheap fish, coming in at under $10 a kilo. This time I got the fishmonger to fillet it for me and all that was left was for me to remove a small strip of bones and I was left with rich, red chunks of flesh. Baking it whole, I’d thought the flesh was quite dense but handling it as a fillet it was clear it is actually softer than tuna, necessitating some respect in order to not turn it to shreds. Accordingly, I cut the cooking time in half. But I swear that was the only adjustment to the recipe!
So here it is – Sri Lankan Fish Curry with Tamarind, I didn’t create the recipe so you will have to honour it by clicking the link. A simple, tangy fish dish that goes well with rice and salad.
Labels: bonito, curry, fish, seafood, Sri Lankan
5 Comments:
Tamarind is great stuff. Pleased you've been playing with it's astringency.
Softer than tuna - must track some down. Bless those fishmongers who will happily fillet fish. Recipe sounds lovely.
You know what? You really amaze on how your blogs goes, you have an over coming comment this simply show how you great is. THanks for sharing
isn't it that taramind is a little bit somehow salty? why put it in a curry? im pretty sure that it would taste different.
Tamarind is sour not salty. The closest thing in western kitchens is lemon or lime juice. It brings another dimension to the flavour.
Hope you have a photo of this dish. The tang of the tamarind and the flavor of the curry, is rather an odd combination, eh.
Cheers
Cathy@eye chart
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