My love of curry, particularly fish curry often has me exploring the regional cuisine of India. The deft application of spices – whole, ground or lightly crushed, releases just enough of the oils to flavour a curry.
While spices are important to a curry, so too are the other ingredients. The liquid used to make the sauce as well as the aromatics help to complement the main ingredient. Today’s recipe features a curry that is light on spice but heavy on the sour with just enough heat to have you going back for more. The juiciness of the tomatoes adds a touch of umami to the curry. This hot and sour curry is cooked in the style of a Madras fish curry.
You can use any firm flesh fish for this curry – bone in or filleted and cut into large chunks. It matters not
