Advertisement
4
Easy
Published 2011
Fish curries in the South of India usually feature coconut or coconut milk, but this recipe uses the souring agents tomato and tamarind. While only tamarind is typically used with seafood in Andhra Pradesh, I added the tomato to give this dish a little bit of sweetness to take the edge off the sourness. Ideally, this fish should be cooked in an earthenware pot.