Thai Green Fish Curry

I decided to go green. In fact, I have already. Green, the nature loved shade and green is also said as "green, green, greedy pig. Haha! What a punchy waking up intro, wouldn't you agree? Let's forget about greediness, but we will still hail nature being green and instead of fish for other styles (Chilli Soy Fish, Grilled Sambal Stuffed Fish, Stingray Spicy Sauce & Tuna Cutlets), its a Thai style Green Fish Curry. Thai? Of course. Thais are the best people for producing green curries.They know it all. They have been doing it for years and Thai cuisine is much loved throughout the world for their big, bold and lighting up a food glow on your tongue, mouth, throat and tummy. How do we make this Thai Green Fish Curry. We will make the green curry paste and though generally fish is tipped into the later made green curry (Asam Fish Curry, Indian Chicken Curry, Bengali Yogurt Fish Curry, Fish Sambar & Kerala Fish Curry), I fried the fish pieces alongside the ingredients listed under "for the fish" (Tuna Cutlet & Hong Kong Style Steamed Fish). While fish is being fried, we shall get down to making the curry and once done, fish is tipped inside. Tickling appetizing creamy, spicy and aromatic green curry, soaking up crispy on the outside and tender melt inside fried fish . Bye guys. Got to go. Time is 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.