Coconut Tamarind Soy Chunk Curry Recipe

About this recipe

A rich and flavorful curry featuring tender soy chunks simmered in coconut milk with tangy tamarind, spiced for a perfectly balanced dinner.

Ingredients

• 1 kg Basmati Rice
• 1 kg Fish Fillets
• 50G Green Chilies
• 1 l Mustard Oil
• 200 g Table Salt
• 25 g Ginger Garlic Paste
• 50g Everest Garam Masala
• 100 g Jeera
• - Red Chilli Powder
• 200 ml Coconut Milk
• 100 g Tamarind Paste
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Soak the soy chunks in warm water for 10 minutes, then drain and squeeze out excess water.
2. 2. Heat oil in a pan and add mustard seeds; let them crackle before adding curry leaves.
3. 3. Add finely chopped onions and sauté until golden brown, stirring frequently.
4. 4. Mix in chopped tomatoes and green chilies, cooking until the tomatoes are soft and blended.
5. 5. Add turmeric, coriander, and red chili powder; stir to toast the spices briefly.
6. 6. Add tamarind paste and coconut milk, stirring to create a smooth and creamy base.
7. 7. Add the soaked soy chunks and season with salt; simmer for 10 minutes until the chunks absorb the flavors.
8. 8. Garnish with freshly chopped coriander leaves and remove from heat.
9. 9. Serve hot with steamed rice or your preferred accompaniment.