Wednesday, March 27, 2019

South Indian Style Fish Curry

Fish curry in my house (Thai Green Fish Curry, Asam Pedas Ikan Bawal & Malaysian Fish Head Curry)? What can or should I possibly say? If not once a week, at least every fortnight. Even if it’s not fish curry, there must be some sort of fried fish various types (Fried Fish Soy Sauce, Ikan Goreng Asam & Thai Crispy Fish). Obviously for the matter every few days once due to? Fish being the brain food for my other half-half. Mmmm? Cooking for our loved or loving ones? You tell me please. I am sure you know what I am talking about? Easier said than done I suppose and we women mostly, in fact, all the time making it a point in cooking what our loved ones will pleasure into. Furthermore, over the years, honestly, though I did try, I have given up on trying to coax my other half-half in trying chicken (Karaikudi Chicken Curry) or pork (Pork Bulgogi). Not worth because trust me, food can actually rock the marriage boat. Especially when age has caught up and you realize that you don't have anymore energy in trying to change your husband's food likes or dislikes. Instead, better to leave them alone and just go with the flow by cooking the food they will pleasure into. 

Says it all. Fish cooking (Steamed Fish Fermented Paste) in my house and this version of fish curry from my kitchen (Fish Sambar, Meen Drumstick Kulambu & Malu Kirata). Anyway, if you are asking me, what can be different about an Indian fish curry except varying the ingredients or realigning the cooking technique for a different kinda (Nadan Meen Curry & Malabar Fish Curry)? South Indian Style Fish Curry, aka, Meen Kulambu South Indian Style. Of course, a proud mouthwatering produce of Nava K and believe me, all you fish curry lovers, absolutely certain I am it will put a broad smile on your face. Tadaa!!

Curry Paste/Curry Masala (blend/pulse)
I tbsp ( or as per taste) Kashmiri Chilli powder 
2 tomato
3 shallots
5 garlic
1 tsp cumin powder
I tsp coriander powder
1 tsp fennel powder
1 tsp turmeric powder
A bit of turmeric powder
A bit of black pepper
1/2 inch ginger

Other ingredients
1 black pompret/bawal hitam - slice
10 ladies finger/bendi
2 green chillies - slice in two or three pieces (optional though)
Some curry leaves
1 tsp black mustard seeds/biji sawi
1 tsp fenugreek seeds/halba
1/4 Yogurt
1/4 cup oil
Salt per taste

Heat oil
Add curry leaves.
Add curry paste/masala.
Cook till oil floats.
Add mustard seeds and fenugreek seeds.
Add ladies fingers.
Stir for a minute or two.
Pour water - 1 1/2 cups.
When ladies fingers are half cooked, add fish and salt.
Add more water if needed.
Once fish is cooked, tip in yogurt, switch off the heat and stir in.
Lastly, add green chillies.

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