The part I like about fish curry is eating the gravy and the vegetables soaked in gravy. So I need a good variety of vegetables in it.
This fish curry is more of a Southern Indian type, the ones you find in mamak shops.
Fish Curry Recipe
Ingredients
50g Fish Curry Powder
Spices: 1 tsp fenugreek seeds, 1 tsp cumin seeds, 1 tsp fennel seeds
Blended mix: 6 shallot bulb, 1cm ginger, 2 cloves garlic
2 sprigs of curry leaves
300g fish
Vegetables: 150g ladies finger/ okra, 100g aubergine, 5 small tomatoes
tamarind paste
salt to taste
Anchovy stock (optional)
Few tbs cooking oil
Method
1.Blend ginger, garlic and shallots
2.Fry blended mix, spices and curry powder with oil for a few mintues until fragrant
3. Pour in anchovy stock/ water and curry leave and boil it for 10 minutes
4. Add tamarind, salt to taste and then vegetables. Simmer for 20 minutes.
5. Add in fish and boil for 5 minutes.
