SOUTH INDIAN - Summer 2024 (Jul-Sept) Cuisine of the Quarter

[Amandarama (Amanda)]

Striped bass, with a coconut, tomato, and tamarind sauce in the style of Andhra. My write up is in the Cooking From: Gunpowder thread:

COOKING FROM - Gunpowder: Explosive Flavors From Modern India

ANDHRA STYLE GREY MULLET STRIPED BASS p. 106 I think this is my favorite recipe so far from this cookbook! To make the sauce, start by adding mustard seeds, cumin seeds, and fenugreek seeds to some oil. Cook until they begin to crackle. Then add curry leaves and some asafoetida and continue to cook for about half a minute. Now add onion. Continue to cook for another 10 minutes or so, until translucent and a little brown. Next you add kashmiri chile powder, ground coriander, and turmeric…