Homestyle quick Fish Curry

Saw this really good movie The Best Exotic Marigold Hotel on Tuesday with a friend. The movie is about a group of British retirees on vacation to India staying in a hotel that is not what it is advertised to be. Well how would you have a movie otherwise!

The movie portrays quite correctly how foreigners take to India. They either love the place and go with the flow or hate it on sight - the crowds, the in your face, the dirt, the noise everything. For some the smiling faces, the vivid colors, the food, the constant excitement all make up for those other things that cannot be controlled. With some fantastic acting from some of the best British actors and actresses time passes quickly and pleasurably.

There were some scenes that were hard to believe like the young couple french kissing on the street, really has India rattled along that fast? I have been away from India too long but I certainly do not believe that is common on Indian streets. Other than a couple of scenes with the youngsters there were no exaggerations which was truly a relief. Some of the stuff we Indians do is truly hilarious in the eyes of a Westerner for sure. At least when it is shown in the movie it is.

Not to forget the movie is about how these retirees traveling reinvent or discover themselves during the vacation. A nice movie to watch.

The friend who accompanied was not Indian loved the movie. I wouldn't say I loved it but I am glad I watched it. She wants to visit Indian and spend a considerable amount of time there. But then again she loves everything Indian so not an impartial judge. I just felt homesick when a shot showed Jaipur early in the morning. That is the time I best love back home. Quiet and sleepy when the hustle and bustle has not started.


Those of you who want to impress your mothers, here is a quick and easy recipe that is sure to please.

Homestyle Quick Fish Curry
Ingredients
1. 4 filets of Tilapia (about 1 lb) cut into 2 inch pieces (any fish can be used really)
2. 1 cup of red onion cut lengthwise
3. 5-6 garlic cloves sliced
4. 1 tbsp of ginger grated
5. tamarind pulp from a small lime sized ball of tamarind (or 1 tbsp tamarind paste ) about 1 cup
6. 1/4 cup of chopped tomatoes
7. 1/2 tbsp - 1 tbsp chilli powder
8. 1 tsp of turmeric powder
9. 2 tsp of roasted methi (fenugreek) seeds powder
10. salt to taste
11. seasonings: mustard seeds, cumin seeds and curry leaves
12. 1 tsp of oil

Method
1. Rub the fish pieces with chili powder and salt and set aside
2. Heat oil in a pan and add the seasonings followed by the chopped onions and saute till the onions are translucent.
3. Add in the garlic and ginger and saute till the raw ginger smell is gone.
4. Add the turmeric powder and chili powder and mix it into the onions.
5. Add the chopped tomatoes and let it cook till the tomatoes are mushy.
6. Now add the tamarind pulp along with another half cup of water. Let it come to a boil. Add salt. (about 8-10 minutes)
7. Slide in the fish pieces, do not push them around too much. Let cook for another
10 minutes or so. Turn off the heat when the fish pieces are cooked and the gravy has become thick. Add in the fenugreek powder when you are ready to turn off the heat.

Tastes best when paired with rice.