Fish Curry Kodavas Style Recipes

Steps:

• Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
• Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
• Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

Steps:

• Cut each mackerel into 2 pieces and make a few cuts on the surface of the fish, so the marinade can permeate the inside of the fillets. Place fish into a bowl and add 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, 2 teaspoons salt, and 2 to 3 cups water. Stir to dissolve salt and soak fish in the marinade, about 10 minutes.
• Discard liquid and rinse fish twice under cold running water. Return fish to a bowl and add chili powder, remaining 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, and salt to taste. Mix well and set aside.
• Combine cumin seeds, coriander seeds, black peppercorns, and mustard seeds in a dry skillet and toast over medium-low heat until fragrant, 1 to 2 minutes, shaking skillet repeatedly so spices don't burn.
• Remove coconut meat from coconut and chop. Combine toasted spices, coconut, garlic, and ginger in a mortar and pestle and grind into a paste, adding a little water as necessary to get the consistency of the masala right. Mix in onions and green chili.
• Heat oil in a heavy pot. Add masala paste and 1 1/2 cups water. Bring to a boil over medium-high heat. Add marinated fish and check water level. You might need to add more water. Simmer until fish flakes easily with a fork and sauce has thickened, about 15 minutes. Season with salt to taste.