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Spicy Fish Curry

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
  • 4 cardamoms
  • 4 cloves
  • 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 minutes.
  • 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.

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