Curry powder is the most important ingredient for fish curry, the other is the fresh catch. Readymade curry powder was always available but people like my grandmother and mum were more comfortable with their own concoction of spice blend for curries. I do agree that homemade curry powder is still the best because we can customize the spice blend to appeal to a wide variety of palates.
Nevertheless ready-made curry powder is not too bad either. Maybe once a while I make my own concoction of spicy blend but normally, it's the ready-made There are numerous brands out there and it depends on which you prefer. The ready-made range is also divided into specific mixture; for example a mix for fish curry, mutton curry, prawn curry etc.etc.
We are going to make fish curry so we need a good heap of fish curry powder, again you pick the brand and the type of fish. Firm fish should be the choice because it will not break up easily and will remain that way even after warming up the balance of the curry the next day. Curries for sure taste better the following day, so treasure the balance or cook a day ahead to avoid rushing especially when you have a function at home. .
This fish curry delivers all that is expected, fish in spicy and zesty luscious gravy.
10 kembung/long-jawed/Indian mackerel - gut/clean
2 medium size brinjals/eggplant - cut into pieces
1 tsp halba/fenugreek seeds
1 tsp black mustard seeds
2-3 sprigs curry leaves
1-2 tbsp tamarind juice
4 tbsp oil (add more if not enough)
Salt for taste
For the curry paste
1 inch ginger
2-3 tbsp fish curry powder
**blend/ground to a thick paste with some water
In the heated oil, temper fenugreek and mustard seeds.
Add in curry paste and cook till aromatic and oil splits.
Pour 1/2 liter and next the brinjals.
Stir and simmer till brinjals are half cooked.
Add fish, curry leaves, salt and tamarind juice.
Gently stir and continue to simmer till fish is cooked.
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