Grass-Fired Fish Curry (No Gas Cooking)

Ingredients

• 500 g Fish Fillets (fresh, cleaned and cut into bite‑size pieces)
• 30 g Tamarind Pulp (soaked in warm water and strained)
• to taste Salt
• 500 ml Water (for simmering the curry)
• as needed Grass (dry) (used as fuel for the open fire; ensure it is dry and free of chemicals)

Instructions

1. Gather Fuel and Build Fire

   Collect dry grass (or twigs) and arrange it in a small fire pit. Light the grass using a match or lighter and let it burn until you have a steady, moderate flame.

   Time: PT10M

2. Prepare Tamarind Extract

   Soak the tamarind pulp in 100 ml warm water for 5 minutes, then squeeze and strain to obtain a sour liquid.

   Time: PT5M

3. Season the Fish

   Place the fish pieces in a bowl, sprinkle with salt, and set aside for a few minutes.

   Time: PT2M

4. Cook the Curry Base

   Place the large pot over the open flame. Add 400 ml water and bring to a gentle boil.

   Time: PT5M

   Temperature: medium heat

5. Add Tamarind and Simmer

   Stir the strained tamarind liquid into the boiling water, then reduce heat to a low simmer.

   Time: PT3M

   Temperature: low heat

6. Cook the Fish

   Gently add the seasoned fish pieces into the simmering broth. Cover the pot and cook for 12‑15 minutes, or until the fish flakes easily with a fork.

   Time: PT15M

   Temperature: low heat

7. Final Seasoning and Serve

   Taste the curry, add extra salt if needed, then remove from heat. Serve hot with steamed rice or flatbread.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g