EASY FISH CURRY RECIPE

Fish curry is one of the most loved dish in Singapore especially fish head.

While there are variations  of fish curry originated from each state of India, mostly they used fresh spice mix unlike here, we used a ready made fish  curry powder (masala) that  was available in  the market.

During the olden days, we  have to get our own coconut milk by squeezing fresh grated coconut with water then strain.  But that was a thing of the past since a tetra pack coconut milk is being used now.

With hectic and busy lifestyle, most  women go for a quick and readily available ingredients.  Even now, you could find semi cooked  fish curry.  No peeling or grinding of  onion etc, just open the packet, heat it and add fish slices.    Your meal are ready in minutes.

My Easy Fish Curry did not use coconut milk but you could include about a cup of coconut milk if you like.  Also if you like sourish curry, add a bit more tamarind.

Besides taken with rice, this Easy Fish Curry goes well with flatbread, dosa or bread.

Other recipes using fish:

Fish Tempra 

Spicy Nadan Tomato Fish

Sardine Sambal 


EASY FISH CURRY RECIPE
Serves  6-8

1 medium size  white firm fish   about  600 g cut into slices
3 tablespoon fish masala powder
1 tablespoon chili powder
1/2 tsp turmeric powder
2 tomato quartered
3 tablespoon oil
10 ladies finger trimmed top
1 tablespoon tamarind paste
2 cups water
1 red chili slit
2 green chili slit
coriander leaves for garnish

TEMPERING
2 sprigs curry leaf
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp fennel seed
1 in ginger thinly sliced
2 big onion  sliced
3 cloves garlic sliced

DIRECTIONS

Wash fish slices  after soaking in lemon juice or tamarind paste for 10 minutes.  Rinse and coat fish with turmeric and salt.

Combine fish masala powder with little water.

Add 2 cups water to tamarind, mix and strain to get tamarind juice.

Heat oil in a deep pot.  Add in  mustard seeds, fenugreek and fennel,  cook until the seeds start to pop.

Mix in onion. ginger, garlic, salt and curry leaves.  When the onion turns soft add in fish curry powder  and ladies finger.  Cook until oil separates.

Add in tamarind juice, stir and close the lid till it is boiling.  This is important to prevent the curry from tasting uncooked.

Add in fish, tomato, green and red chili.   Simmer fo 10 minutes  and add extra salt if needed.

Remove, sprinkle coriander leaves on top and ready to serve.

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