Monday, December 13, 2010

Indian Fish Curry

I absolutely agree; nothing comes close to home made curry paste.  It may be slightly time consuming but the flavors are strongly sealed because spices are pan fried (without oil) and processed/blended into a thick paste. Of course, the various types of spices are another key indicator(s) for the bold flavors.

Nonetheless, I don't totally count out ready made curry paste or powder. Well, what else can it be in my life except time factor. Ready made ones are certainly convenient when there's a need to make curries within a stipulated time.

This curry is highly recommended to those who've been requesting for a fish curry recipe with home made curry paste; tender fish and brinjals drowned in a spicy- tangy-curry leaves gravy.  

For curry paste 
10 red chillies (or as needed)
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black pepper
2 tsp kas-kas/poppy seeds
3 to 4 sprigs curry leaves

Other ingredients
1 whole senangin/ a type of threadfin fish (approx 1 kg - cleaned and cut into big pieces)
5 small Indian brinjals (cut into 2 - see picture below on the type of brinjal I am referring to)
5 small Indian brinjals (cut into 2 - see picture)
2 medium size tomatoes (cut into 8 pieces)
1 tsp fenugreek seeds
1 tsp mustard seeds
4 shallots (sliced thinly)
4 pips garlic (sliced thinly)
1 inch ginger (sliced into thin stripes)
150g yogurt
Salt for taste
1/4 cup canola oil

For curry paste
Dry fry ingredients just for a couple of mins. 
Add some water and blend into a fine paste.
Keep aside.  
In heated oil, saute shallots, ginger, garlic, fenugreek and mustard seeds. 
Once seeds splatter, add curry paste. 
Fry over low heat till aromatic and oil splits. 
Pour 1 litre of water as well as brinjals and tomatoes.
Season with salt. 
Let it simmer.
Gently place fish in it.
Cook till fish and brinjals are tender. 
Off heat and stir in yogurt.  .

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1 comment:

  1. That curry sounds incredibly delicious. I am so glad you shared it here. :-)


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