Malaysians love curries, amongst many different types of food 😁 This fish curry can be found in Nasi Kandar restaurants. Owned by Indian Muslims, these restaurants serve Indian food which translates to lots of variety of curries. We would queue up for rice, and point to the dishes we want then ask for our rice to be drenched with 2-3 types of gravies.
This curry is relatively easy to make, and yet delivers great flavours. Try it 😃
1 1/2 tsp fennel seeds
1 1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
50 g onion, cut into rings
50 g garlic, cut into halves
200 g tomatoes, cut into quarters
3 g curry leaves
100 g ladies fingers (okra), cut into two OR eggplant
7 tbsp Baba's Fish Curry Powder
500 ml water
30 g tamarind, mixed with 400ml hot water
1 to 2 tsp salt
1 to 2 tsp sugar (optional)
500 g fish (I use mackerel)
1. Heat oil. Sauté fennel, cumin and fenugreek seeds until fragrant
2. Add onions, garlic, tomatoes, curry leaves and ladies fingers. Stir for 5 mins.
3. Add curry powder, water and tamarind juice. Simmer for 10 mins. Season to taste with salt and sugar.
4. Lower the heat and add fish. Cook for 5 mins, or until fish is done.
