This classic fish curry tastes best the next day, hence it's called 'yesterday’s fish curry'. This tangy and spicy fish curry will keep for a couple of days without refrigeration and is usually prepared in advance!!
500g fish, cut into large chunks (any firm white fish would do)
4 tbsp. oil
6 shallots, peeled and roughly chopped
6 cloves of garlic, peeled
2 inch piece of ginger, washed and roughly chopped
1 tomato, skinned and roughly chopped
2 stalks curry leaves, preferably fresh but dry would do
1 tsp. rice powder
2 pieces kokum, sliced in half and soaked in 120ml water (substitute with 2 tbsp. tamarind paste mixed in 120ml water)
1 tbsp. coconut oil to drizzle over when done
Salt to taste (about a tsp.)
Add a few tbsp of water to make a paste of these powdered spices.
Set aside.shallot, ginger garlic and tomato paste:
Transfer the shallots, garlic, ginger and tomato into a blender and blend to make a smooth paste.