My husband said this Indian fish curry taste very good, even better than those served in Mamak stall. I have cooked this Indian fish curry numerous times, now only got a chance to record it down here.
In fact, cooking fish curry is fast, you just need to prepare below ingredients, don't need to blend chili paste or spices..
You can use any types of fish, but I still prefer mackerel fish which can hold its shape after cooked. This time I use other fish, I tend to overcooked the fish and it became broken..
Mix those powdery spices with water to form a paste, so it will not easily burnt during sauté..
I especially love the bendi (lady fingers) ..If dip this fish curry with Roti Canai, perfect !
Indian fish Curry 印度咖喱鱼(recipe source: inspired by Lena Frozen Wings, original recipe from The Sudden Cook, with modification)1 medium size of fish (~500g)1 tsp Indian mixed spices (mustard seeds ( biji sawi ), biji halba & etc )1/2 tsp fenugreek ( biji halba )100gm peeled and sliced shallots
A small piece of ginger, sliced ( about thumbsize)
few sprigs of curry leaves (daun kari)To form a paste1 and 1/2 tbsp coriander powder ( serbuk ketumbar )
1tsp turmeric powder ( serbuk kunyit )
1tsp cumin powder ( serbuk jintan putih )
1/2tsp fennel powder (serbuk jintan manis)
1 tbsp chilli powder (serbuk cili)
2 tbsp fish curry powder
5tbsp water50g tamarind paste mix with 200ml water, discard the seeds, take the water only1 cup coconut milk
a bunch of ladies finger (200g)
1 tomato, small cubes
1 tsp of salt or to taste
2tsp sugar or to taste
5 tbsp of cooking oilMethod:1. In a pot, heat the oil and saute the mustard seeds, fenugreek,shallots slices,ginger slices and curry leaves till aromatic. Add in the spices paste, stir to mix well.
2. Add in tamarind mixture and coconut milk, bring to boil.
3. Add in the fish cutlets, ladies fingers and tomato cubes, cook for further 5 -10 mins over medium heat.
4. Add in seasonings with salt and sugar, taste and adjust accordingly.
5. Dish out and serve with rice or roti.
