Fish Curry
INGREDIENT
500g Fish mackerel
2 tbsp Cooking oil
1 Nos Onion – sliced
2 clvs Garlic – minced
1 inch Ginger – minced
1 sprig Curry leaves
2 tbsp Fish curry powder
½ tsp Chili powder
1 Nos Tomato – cut into wedges
2 pcs Lady’s fingers – trimmed
½ cup Coconut milk
1 tbsp Tamarind paste
1 cup Water
½ tsp Salt – adjust to taste
¼ tsp MSG
Method
- Heat oil in a pot or wok over medium heat.
- Add sliced onion, curry leaves, garlic, and ginger. Sauté until fragrant.
- Add curry powder and chili powder.
- Mix with a little water (2–3 tbsp) to form a paste and cook until the oil separates from the spice.
- Add tomato wedges and stir until slightly softened.
- Pour in tamarind juice by mixing tamarind paste and water . Bring to a boil.
- Add fish gently and cook for 5–7 minutes until fish is cooked through.
- Add lady’s finger and coconut milk, then simmer for another 2–3 minutes.
- Season with salt and MSG . Adjust taste as needed.
- Ready to serve .
