Boston Bay Mussels
Boston Bay mussels come from the pristine waters of Boston Bay in South Australia. Their plump flesh...
1 kg firm fish
50g lump of tamarind
1/2 cup warm water
2 onions chopped
1 large tomato sliced
4 dried chilli - fried
1 tbs ginger paste
1/2 tbs garlic paste
4 green chilli
1 cup fresh grated coconut
2 tbs corriander seed - roasted
1 tbs cumin seed - roasted
1/2 tsp tumeric powder
2 tbs oil
2 cups of water
salt to taste
Soak tamarind in 1/2 cup of warm water for 5 mins. Mash and mix well. Strain and set aside the water.
Grind together the corriander seeds, cumin seeds, green chillies and the coconut to make a paste.
Heat oil in a pan and add onion and saute till golden brown.
Add coconut paste, ginger and garlic paste and stir for about 5 mins, then add the tumeric powder and stir for another min.
Now add the tamarind water and the 2 cups of water and salt to taste. Stir well and bring to boil.
Add fish gently. Spread the sliced tomato and the fried chilli on top and lower the fire.
Cook in a slow fire for 10 min.
Serve with rice.