I always love spicy fish curry. This recipe substitutes coconut milk with
yoghurt and low fat milk for a healthier meal. Other than rice, you can have
it with bread or chapati. Even the gravy alone is good enough for a
satisfying dip. The secret of making a good curry lies in the patience of
waiting for the paste to simmer over slow fire. Usually, curry made a day
before tastes better than the freshly made one because the ingredients have
time to mingle.
10 pieces fish steak (like king mackerel)
1/2 tsp salt
1 tsp turmeric powder
2 tbs oil
2 large onions, sliced finely
6 cloves garlic, minced
2 cm ginger, minced
4 tomatoes, diced
8 tbs fish curry powder mixed with 1/2 cup water to form a paste
1 cup natural yoghurt
250ml tamarind water (mix 2 tbs tamarind paste into 300ml water and strain)
8 lady's finger or okra (blanched in hot water for 30 seconds)
1 cup low fat milk
1 tsp garam masala
A handful of chopped coriander leaves
1 tsp mustard seed
1 stalk curry leaves
2 cm cinnamon stick
1 tsp cumin seeds
1 tsp fenugreek seeds
Marinate fish with salt and turmeric powder for 30 minutes.
Meanwhile, heat oil in a pan over a medium fire. Stir-fry spices for 1 to 2 minutes.
Turn fire to low, add onions, garlic and ginger and stir fry for about three
Add tomatoes and curry paste, stirring all the time. Add some tamarind
water (1-2tsp) if the mixture looks too dry. Fry the paste till the oil
separates, about five minutes.
Spoon in yoghurt and add remaining tamarind water. Stir to mix well,
adding salt to taste. Boil for 2 to 3 minutes.
Add fish steaks and lady's fingers. Stir in milk, making sure the fish
is covered with curry gravy. Add 1/2 cup of water if the curry is too
little. Bring to a boil.
Season with more salt to taste. Sprinkle over garam masala and coriander
leaves. Serve hot.