Friday, November 4, 2011

Green Fish Curry


Green is the color today. Nevertheless, remember, its not the green-green greedy pig or green with envy or green incredible hulk. Its the green chillies for this green fish curry (Fried Fish With Assam Sauce, Fish chilli Soy Sauce, Grilled Mackerel With Yogurt Dip & Nyonya Fish Sambal). Pretty much between the choice of ready made green curry paste, or do as I did. Make it from a scratch. Home made green curry paste. Home made is always the best, I'm sure you know it. No need for me to rub it in. Then again, if you are battling for time, settled for the ready made paste, otherwise, follow me. We shall get down to it right now. I vouch its uncomplicated (Assam Fish Curry, Ikan Pari/Stingray Spicy Lemongrass Sauce, Fish Curry With Radish & Steamed Cod Fish) for the end result of this tongue tickling creamy, spicy and aromatic green curry, soaking up crispy on the outside and tender melt inside fried fish (Vegetable Green Curry). Bye guys. Got to go. Time is also biting into my schedule. See you next time.

Ingredients
For The Fish
500g (2 big pieces) Spanish Mackerel/tenggiri - cut into bite sizes
1 tsp turmeric/kunyit powder
1 tsp chilli powder
1/2 tbsp cornflour
Salt to taste
*** Marinate fish with these ingredients and keep aside. 

For the green curry paste
6 green chillies
1 tsp black pepper seeds
1 tsp white pepper seeds
3 sprigs curry leaves
1 (about 100g) onion
1 inch ginger
5 garlic
*** blend/process for a thick paste

Other Ingredients
2 small (about 150g) tomatoes - sliced thinly
1 (about 300g) Chinese brinjal/aubergine - cut into two pieces and sliced into 1 inch length
1 tsp fenugreek/halba
2 red chillies - sliced into 2 or 3 pieces
1 cup coconut milk
1 tbsp lime/lemon juice
2 stalks coriander leaves - sliced
Oil and salt as needed

Method:
When oil is heated, deep fry brinjal, remove and keep aside.
Do the same to the fish (deep fry).
Leave about 4 tbsp of oil in the same pan.
Add fenugreek seeds and curry paste.
Stir and cook until aromatic and oil splits. 
Add tomatoes and stir in. .
Pour in milk, stir and simmer until curry is heated through.
Add fish, fried brinjals, chillies and lime juice.
Season with salt. 
Stir and simmer for another 2 to 3 minutes. .
Off the heat and combine in coriander leaves.
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16 comments:

  1. I love few things more than fish curry, and this mackerel version one sounds particularly wonderful. Thank you for sharing!

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  2. I have yet to eat fish curry, but your recipe & picture does inspire. As the weather gets colder, I will be making more spicy choices for dinner and this look like a great one to start with. Delicious.

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  3. When I'm in hurry, I also like to used ready made curry paste.But, I haven't tried any green curry yet :)

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  4. If Spanish mackerel isn't available, what would you suggest for a substitute?

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  5. My mouth watering now,,,you tempting me with this green fish curry,looks deliciousserve with hot jasmine rice,,YuMMy..
    Ridwan

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  6. What a lovely dish...my hubby wouldn't dare taste it...he's fussy about so many things, fish included. But I'd gladly sample a bowl~

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  7. curry looks delicious and colourful

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  8. Nava - this looks amazing! Your photos are terrific! I have seen green curry paste on market shelves here, too. If I can find green curry leaves, I think I'd rather make my own, too!

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  9. Thanks everyone for all the comments.
    As for the fish, it can be replaced with any firm white colored one.

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  10. I can just imagine the taste in my mind. ~~Slurrpp

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  11. I love Thai green curry paste! Looks delicious!

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  12. That looks so tasty, very good with nasi putih

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  13. I luv this green curry....nice click...nava,ur blog wikipedia of fashion n food :)

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  14. Lovely Recipe!I'm definitely going to make this one,never made fish curry like this before and it has all my favorite flavors Nava!

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  15. I loved the green colour, so i am going to have to replace the fish with something vegetarian :)

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