Tamarind Fish Curry

The fastest curry that I can cook up in just less an hour is this tamarind fish curry. Simple steps in the preparation and yet deliciously appetizing. With this , the whole family gets to enjoy a really nice dinner . Anything hot and spicy will have all the heads nodding in agreement LOL ! So easy to please them as long as it is CURRY!

this is one yummmilicious & savoury fish curry

black promfret is most appropriate for this kind

fish curry :)))

Tamarind Fish Curry

Ingredients:

1 black promfret

1 big aubergine – cut into ½” thick slices
2 tomatoes – quartered
1 stalk lemongrass – crushed
1 sprig of curry leaves

6 shallots – slices thinly
2 pips of garlic- slice thinly

2 tbs of fish curry powder – mixed with 2 tbsp water, into a paste
2 tsp of ground chilli paste
½ tsp of mustard seed

3 tbsp of tamarind pulp – mixed with 1cup of water , into a paste
1 cup of evaporated milk
3/4 cup of thick coconut milk mixed with 1 cup of water
3 tbsp of olive oil
Sea salt to taste

Method:

Heat up the olive oil in a wok, add in the shallots , garlic , lemongrass, curry leaves, mustard seeds and sauté till fragrant. Add in the curry powder paste and grounded chilli paste and continue to sauté till the oil come to the surface. Add in the aubergine slices& tomatoes and the evaporated milk and cooked till the aubergine slices are soft. Add in the tamarind water and the coconut milk and continue to cook for another 10 minutes under small flame. Add in the promfret last, simmer the curry till the fish is cooked. Add in sea salt to taste. Dish up and serve hot with rice.

Enjoy!

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