Title: Indian Fish Curry
Categories: Fish, Indian, Malaysian, Seafood
Yield: 6 Servings
6 Fish fillets (750 g / 1.5
-lb total); rubbed with:
1/2 ts Salt; plus:
2 ts Turmeric powder
2 Slender Asian eggplants;
-halved lengthwise; cut into
-3 pieces and patted dry
Oil; for deep-frying
5 tb Oil
1 ts Brown mustard seeds
1 ts Fenugreek seeds
1 Cinnamon stick
5 Cardamom pods; bruised
7 Dried chillies; left whole
9 Shallots; sliced
4 lg Onions; sliced
8 cl Garlic; sliced
1 Ginger piece (2.5 cm / 1");
-sliced
7 tb Fish curry powder
1 tb Chilli powder
1 1/2 ts Turmeric powder
3 tb Tamarind pulp; heaping;
-mashed in:
1 c Water (250 ml); squeezed
-and strained for juice
5 c Water (1.25 l)
7 Okra; stalks and tips
-discarded
1 lg Tomato; cut into wedges
2 Curry leaf sprigs
1 tb Sugar
1 tb Salt
Deep fry the fish fillets in hot oil in a wok until golden brown,
about 3 minutes. Remove from the heat and set aside to drain. Repeat
with the eggplants.
Heat 5 tb of oil in a pot over medium heat and add the mustard seeds.
When the seeds pop, add the fenugreek, cinnamon, and cardamom, and
gently stir-fry for 5 minutes until fragrant. Add the curry, chilli,
and turmeric powders, and stir-fry for another 3 minutes.
Add the tamarind juice and water, and bring to a boil. Add the
eggplants, okras, tomato, and curry leaves, reduce the heat and
simmer for 10 minutes. Add the fish and season with the sugar and
salt. Simmer for another 5 minutes until the fish is cooked. Remove
from the heat and serve immediately.
Tips:
The curry sauce, eggplants, and fish can be cooked in advance and kept
separately. Just before serving, simmer the curry sauce with the
eggplants and vegetables, and cook for 10 minutes. Then add the fish
and heat through.
