Tomatillo Fish Curry
This tomatillo is of mexican origin and have a papery outer skin. It has a very tart flavour, not at all like a tomato. It is widely used in mexican cooking and it acts as a base of various salsas and sauces. The tomatillo actually used when it is still green. More information here
Fish pieces - 225 gm
Tomatillo - 2 medium sized
Kashmiri chilli powder - 1 1/2tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Freshly grated coconut - 1/2 cup
Shallots - 5 or 6
Ginger - garic paste - 1tbsp
Curry leaves - 1 sprig
Water -as needed
Oil - as needed
Wash and clean the fish pieces and set aside. Remove husks and wash tomatilloes. Cut it into medium wedges.
This is my entry for Antony's curry mela this week.