Monday, August 30, 2010

Malaysian Indian Fish Curry

Good Day Everyone,
Hopefully it's been a great amazing day for you. On my side, I contributed more than enough of my share towards my company's mission and vision. Right now, here I am with all of you after crawling in the massive traffic jam. I actually feel quite lethargic and staring at the laptop is making it worst, let alone tell me about tiredness and lacking in thinking cap. Still, before I speak any further, I, obviously am a Malaysian (Ikan Pari/Stingray Sambal, Fried Kembung Assam Sauce, Assam Fish Curry & Dory Fish Sambal) and I am also an Indian. What an aptly rhythm right? I know. Shouldn't I be proud I am a Malaysian Indian (Mutton Kurma, Mutton Soup & Indian Mutton Meatball Soup)? Of course. Our Malaysian Indian fish curry too is not the same as those from India, Sri Lanka, Maldives or even those made in the Western countries. Ours is special. Actually I should say my fish curry is special. Why? Because I added white radish. Have you tried before? I am assuming you have not. So, you must grab this recipe of mine. Confidence of mine speaks in tandem to the striking in a code of vibrant curry, alongside tender black pompret/bawal hitam and white radish/lobak putih. Yes, you will need a whole list of spices as listed below, but all for the good cause of this spicy, tangy and packing a major punch Malaysian Indian Fish Curry. Oh, remember something, fish curry is double heaven the next day. 

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 together 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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  1. Mouth watering, aahh I feel like eating it.

  2. wow navneetham looks so inviting...
    very different to wat wemake...nice recipe

  3. Yes please anything with fish as main course I will try


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