Southern Indian food is often vegetarian, but they often also make use of local seafood, as in this dish, when it is prepared in the traditional manner. The key to this dish is the tamarind concentrate and coconut milk. I really don't think there is any substitute for either of these ingredients. If you have the time, this sauce benefits from a day in the refrigerator. Then you can heat the sauce and add the fish when ready to prepare. Additionally, any leftovers are wonderful when heated up. Note: If you do not have a spice grinder, you may use pre ground spices. Ingredients 1.5 lbs Fish, cut into 2 inch chunks. Try to use a firm fleshed fish. Kingfish is traditional. 3 Tbsp Vegetable Oil 6-7 Curry Leaves 1 large Onion, cut in half and then thinly sliced. 1 tsp Salt 3 long Red Chili Pepper 2 inch piece fresh Ginger Root 3 cloves Garlic 1 Tbsp Chili Powder, ground. I like to use the Korean chili flakes and grind them in my spice grinder. Kashmiri
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.