This curry is not creamy and coconut milk is not added. The sour taste comes from the assam keeping and tamarind paste.
This recipe is versatile and can be used for various types of firm-fleshed fish like black pomfret, snapper, buttermilk fillets, cencaru or stingray.
As fish cooks quickly, it is important that you do not overcook it. This means you only need a short time-window. It can be assembled a la minute and this recipe is about doing that. For better control of the texture, I prefer to cook the vegetables separately.
As fish cooks quickly, it is important that you do not overcook it. This means you only need a short time-window. It can be assembled a la minute and this recipe is about doing that. For better control of the texture, I prefer to cook the vegetables separately.
