Monday, July 8, 2013

Local Indian Curry Fish

I really enjoy our local curry fish a lot especially when having roti canai (flat bread). I only take the gravy not the fish. hehe... And that's what caused me soooo longing to make my own Indian curry fish at home. And again, I'm lucky enough to be able to learn making it from an Indian friend of mine. Guess what's the secret???? She told me that ginger & garlic are both not allow to use in this recipe cause it will kill all the fish curry flavour. AHHHha.... Finally ! Other than that, do not soak the tamarind slices. Just simply wash it, will do ! SO, get it ??? >o<

Now, here's what we need for the recipe. For people living out of the region, you can get these kind of curry fish powder at any nearest Asian food store. Here we go.

Ingredients :
500gm  mackerel fish, cut into a few
4 slices tamarind (asam jawa), washed
1 large onion, sliced
2 tomatoes, wedged
5 lady fingers, cut about half finger length
2 medium size eggplant, cut in chunks
50ml  evaporated milk
3 cups  water
50gm   fish curry powder
1/2 tspn  vegetable granule
salt to taste

Method :
(1) preheat wok or frying pan with just 1/2 cup of cooking oil. Saute eggplant & lady fingers separately till fragrant. Set aside.
(2) by using the same work, add in more oil and saute onion till fragrant.
(3) then add in curry leaves & curry powder, let it saute till fragrant over low heat (about one minute).
(4) now, add in water, tamarind slices, salt & granule and bring it to boil.
(5) once it's ready, add in cooked lady fingers, eggplants & fish and let it cook for about 15-20 mins over medium heat. Make sure the fish is cooked.
(6) finally, add in tomatoes & milk and continue cooking for another 5 mins. And it's all ready to serve.

Here's another tips, make sure the eggplants is nicely brown. It smells better after cooked with curry. And for the usage of milk, very common that most people will add in coconut milk but coconut milk will caused a very thick gravy on it which is not so nice at all. And that's why evaporated milk is chosen.

I really enjoy having the gravy especially with toasted bread. Hmm....absolutely tempting, isn't it !  Hope you guys will love it too. Enjoy !


Food, Fun and Life in the Charente said...

Love curried fish, yum yum. Have a good week, Diane

Rebecca Subbiah said...

wow this looks so good my Indian family would love it :-)

Amelia said...

Hi Kristy, I love your fish curry, it look awesome. I need extra rice for this dish cos the gravy look really good. :)

Have a nice day.

Edith C said...

I have not had this for the longest time. See whether next week I can visit the wet market.

bring me another plate of rice.

Mich Piece of Cake said...

I love your fish curry! it looks so delicious and mouth watering.

Sonia ~ Nasi Lemak Lover said...

Adding milk instead of coconut milk , sound healthy !

Mr. & Mrs. P said...

the color of that curry is beautiful!!!

Dewi said...

Yummy! Very tempting Indeed.

ivy sew said...

Hi, I love Indian curry and thanks for sharing :)

Belinda said...

Need to sop this up!!!

Nammi said...

Send me some :). Could use some to break my fast today :) miss the Malaysian food :(

Amy said...

Thanks for sharing the tips that you learn from your friend. MY mouth is watering just by looking at your pictures. :) I love curry fish. Can't wait to try this at home too.

Zoe said...

I will need a big bowl of plain steam rice or lots of bread to eat this... Yum!

Jeannie Tay said...

Yes, your curry looks just like those served with roti at the mamak restaurants, very delicious!

Angie Schneider said...

Love a good fish curry. This one looks super, Kristy.

lena said...

i want to try evaporated milk next time! love indian curry very much, super yummy!

Ian said...


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