I’ve always been a fan of hot and spicy food and really wish I had time to experiment more frequent with it. This Fish Curry is one of the most appetising dishes at home. My hubby is a sucker for this dish. Believe me, he could just eat platefuls of rice with just the gravy. Apparently, you can prepare this with any kind of fish, but most of the time, garoupas and pomfrets are preferred. It took me less than half an hour to finish cooking this dish.
This gravy is very easy to prepare. I just make use of ready made BABA’S Fish Curry powder and mixture with A1 instant curry paste. I love both mixtures of the fish curry paste's tempting aroma. Everyone has different tastes and expectations though. If you like a spicier gravy, simply add more curry paste.
Here goes my recipe of fish curry:
Ingredients (serves 4-5):
Ingredients (serves 4-5):
1 large pomfret (500kgs)
Garlic: 5-6 flakes
Small onions - 8
3 stalks of Fresh Lemon Grass (smashed)- remove all the hard outer leaves until you have only the soft inner core.
Garlic: 5-6 flakes
Small onions - 8
3 stalks of Fresh Lemon Grass (smashed)- remove all the hard outer leaves until you have only the soft inner core.
2-3 sprigs of curry leaves
2 tablespoons of Baba's fish curry powder (mix with 2 tablespoons of water to get the curry paste)
2 tablespoons of instant curry paste
1 cup fresh coconuts or 1 cup coconut milk
10 pieces of ladies fingers/okra (steam for 5 mins until tender, keep aside)
2 tbsp of assam jawa (tamarind paste). Soak this in 1 cup of warm water. Extract juice and keep aside
Salt & sugar to taste
Oil - (5-6 tablespoons)
Water
Methods:
Clean and marinate cut fish pieces with little salt. Heat oil in wok and add garlic, unions, lemon grass and curry leaves. When translucent, add in curry paste, 3 tablespoons of coconut milk and continue frying until the aroma rises,
2 tablespoons of Baba's fish curry powder (mix with 2 tablespoons of water to get the curry paste)
2 tablespoons of instant curry paste
1 cup fresh coconuts or 1 cup coconut milk
10 pieces of ladies fingers/okra (steam for 5 mins until tender, keep aside)
2 tbsp of assam jawa (tamarind paste). Soak this in 1 cup of warm water. Extract juice and keep aside
Salt & sugar to taste
Oil - (5-6 tablespoons)
Water
Methods:
Clean and marinate cut fish pieces with little salt. Heat oil in wok and add garlic, unions, lemon grass and curry leaves. When translucent, add in curry paste, 3 tablespoons of coconut milk and continue frying until the aroma rises,
Now add in the rest of the coconut milk and a cup of water.
Add in the tamarind juice, fish and about 1 cup of water.
Add in the tamarind juice, fish and about 1 cup of water.
Be sure the tamarind juice that you added isn't too sour. if this happens, add in more water to make it less sour.
Simmer on low heat until the fish is cook,
Simmer on low heat until the fish is cook,
Add in sugar and salt to taste,
Now add in the okras,
Don't boil the curry for too long as it will overcook the fish.
Serve hot with rice or bread. The one I made was a mild spicy curry.
Serve hot with rice or bread. The one I made was a mild spicy curry.
