Madras Fish Curry

preparation: 45min. Ingredients for 4 servings: 2 lb fish fillets (swordfish, tuna, salmon) 2 tsp apple cider vinegar ½ lime 10 curry leaves 1 tbsp ghee 1 lb tomatoes 2 onions 1 can coconut milk 1 ½ tsp tamarind pulp salt to taste Marc’s Hot Madras Curry Powder Utensils: sharp knife, plate, large skillet Directions: Skin the fish fillets and put on a plate. Squeeze the juice from the lime on top, add the vinegar and let the fish marinate for 30 minutes, turning them every 10 minutes. Soak the tamarind in 1 cup of water for 30 minutes, strain and set aside. Peel and dice the onions, cut the tomatoes in halves. In a blender combine the tomatoes with the coconut milk and season with salt. Heat the ghee in a skillet and saute the onions until lightly coloured. Add the curry powder and stir for 2 minutes. Add the coconut milk, curry leaves and tamarind water and bring to a boil, add some water if needed. Reduce the heat and add the fish in a single layer, cook the fish until done, around 5 to 10 minutes. Serve the meat with tzatziki, fries and salad. Alternative stuff pita breads with the meat, sliced tomatoes, sliced onions, diced cucumber , fries and tzatziki. Side Dishes: basmati rice, dal, cucumber raita, naan

Hot Madras Curry Powder

This is my version of a classic curry powder, named after the Indian city of Madras which is nowadays called Chennai. This is a typical spice mix from England with its roots in India. I created this curry mixture to have my own signature curry powder that is a little spicier than common curry powders. Use this spice mix with any kind of meat, fish, vegetables or dairy products.