Monday, August 30, 2010

Fish Curry With White Radish


Good Day Everyone,
Hopefully it's been a great amazing day for you. On my side, I contributed more than enough of my share towards my company's mission and vision. Right now, here I am with all of you after crawling in the massive traffic jam. I actually feel quite lethargic and staring at the laptop is making it worst by also causing my brain power to slow down. So, let me just bring you closer to this pot of striking in colour and striking in taste fish (Ikan Pari/Stingray Sambal) curry. Bawal hitam, aka black pomfret, cooked with spices and white radish. You can opt for any other suitable fish, as for veg, okra/bendi, brinjals and even long beans can be considered as well. 


As you will note soon, I've added a list of spices which you can buy at Indian grocers. These days, spices are also sold at Chinese medical halls, supermarkets, in fact, almost anywhere, either in big packs or small packs. Should you opt for the bigger packs, I suggest you store the balance in the fridge so that spices last longer instead of becoming rancid. Other than that, I might as well pull my brake to stop at this point. Good night everyone.  

 Ingredients:
1 medium size pomfret/bawal hitam  (de-gut, rinse and cut into pieces)
1/2 white radish (remove skin and cut into pieces)
1 tomato (cut into 8 pieces)
1 1/2 tbsp tamarind/assam juice
1 tsp mustard seeds
1 tsp fennel seeds
3 sprigs curry leaves
1/4 cup oil
Salt for taste

For curry paste
1 tbsp fish curry powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1/2 tsp white pepper powder
1 tsp turmeric/kunyit powder
1 tbsp onion paste or chopped onion
1 tsp garlic paste or chopped garlic
1 tsp ginger paste or chopped ginger
** Mix these ingredients together with some water for a thick paste.
Heat oil and when heated, splatter mustard and fennel seeds. Put in curry paste.
Cook over low heat till aromatic and oil splits. 
Put in tomato, radish, and curry leaves. 
Season with salt. 
Pour in 1/2 liter water and tamarind juice.
Stir and cook to heat through.
Gently drop in fish, stir and let it cook.
Remove from heat. 
Don't forget to trend alongside "cook with nava-k" on every other social media, okay?? 

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3 comments:

  1. Mouth watering, aahh I feel like eating it.

    ReplyDelete
  2. wow navneetham looks so inviting...
    very different to wat wemake...nice recipe

    ReplyDelete
  3. Yes please anything with fish as main course I will try

    ReplyDelete

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