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
- 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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