Saturday, March 16, 2013

Salt Fish (Ikan Masin) & Murungakkai (Drumstick) Curry


Murunggkai, aka drumstick is indeed truly pleasurable in curries (Murungakka (Drumstick) Fish Curry and Murugakka Sambar). The long slender bean is still our favourite from those days. I remember mum plucking it from neighbor's trees or generously given by other neighbours as well. But now its a different story all together. I have to buy. Pretty expensive and akin a rare commodity at the hypermarket I go to. Still, I think it is forever available at the Indian stalls at the wet market. Going to wet market again depends on how early I wake up. On working days, rushing to the market and then going to work is too hectic. On weekends the market is a mad house. So, for convenience sake, I make sure I buy from the hypermarket whenever the beans are available.

Instead of making another round of the same curry (Potato Green Peas Curry, Vegetable Kurma, Dalcha & Long Beans Prawn Gravy), this time the beans were cooked with salted fish for a up-notch spicy-peppery salty thick curry. What is special sensational about this curry is not only the beans, but salted fish (Fish Curry With Radish), which is my number one addiction (Salted Fish Pickle & Salted Fish Pineapple Curry). Too much of salt for my age (Ikan Bilis Fried Rice & Basil Dried Prawn Paste, I know can ruin my health, still, I can't really give up.

Ingredients
500 thread-fin salt fish (combination of flesh and bones) - soaked and rinsed. 
5 murungakka - peel the thick skin and cut into 1 inch length.
1/2 tbsp fish curry powder
1/2 tbsp plain chilli powder
1/2  tsp black pepper powder
3 green chillies - slit until 3/4 way (Indian Vegetable Curry)
2 medium size tomatoes - sliced
1 large red onion - chopped
5 garlic - chopped
1 inch ginger - chopped
1 tsp fenugreek seeds
1 tsp mustard seeds
2 tbsp thick tamarind juice
4 tbsp of oil
Salt for taste (if needed)
1 small bunch coriander leaves - sliced thinly
Method
Mix fish curry powder, chilli powder and pepper powder with some water for a thick paste. Keep aside.
When oil is heated, sauté onion, garlic, ginger, fenugreek seeds and mustard seeds.
When seeds start to splatter, add curry paste.
Fry till aromatic and oil splits. .
Put in beans and tomato.
Stir for a 2-3 minutes.
Pour 1/2 litre of water and stir. 
Add salted fish, tamarind juice, green chillies and salt if needed.
Simmer to soften salted fish.
Stir, combine in coriander leaves and off the heat.  
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10 comments:

  1. Tasty,reminds me of the famous Sempalit Chicken Curry in Raub.

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  2. Lovely dish!! Wonderful snaps!
    http://www.rita-bose-cooking.com/

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  3. I hv seen these beans being sold in market but never really tasted it before.

    Craving for curry n steaming rice now..raining.

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  4. my dad use to cook curry salty fish head..
    I am not sure whether it the same taste like yours...

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  5. Hey Nava, u know what? I've never tried salted fish in curry. Wonder how it tastes like. Must be good with a bowl of rice......

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  6. Yummy! Love salted fish in curry and having tasted drumstick recently, I am certainly interested to try making this myself.

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  7. What away a lovely curry my friend :)

    Cheers
    Choc Chip Uru

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  8. So delicious and with great ingredients

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