Dhal Mutton Curry, Masala Mutton Curry, Mutton Kurma and Indian Chicken Curry. Also, as always, spices and the curry paste, a mixture of store bought spices and fish curry powder.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 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.
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