I've prepared various fish curries in the past, driven by my husband's love for fish (South Indian Fish Curry, Nyonya Fish Curry & Sri Lankan Fish Curry), but his aversion to pork and poultry? This leaves me with limited options, with mutton/lamb (Malay Style Mutton Curry & Lamb Massaman Curry) making a monthly appearance and fish being a constant feature on our dining table. The challenge, then, is to keep each fish dish interesting and different. In the case of Pumpkin Fish Curry, it's the addition of pumpkin and dried fenugreek leaves that make all the difference.
Ingredients:
5 pieces of
mackerel or tenggiri fish (with a dash of turmeric powder)
1/2 small
pumpkin (skin intact, seeds removed and sliced)
Dried fenugreek
leaves – as needed
Fish curry
powder (mixed with water to form a paste)
Tamarind juice –
as needed
2 sliced onions
½ tbsp ginger
paste
½ tbsp garlic
paste
½ tbsp
fenugreek seeds
½ tbsp black
mustard seeds
1/4 cup oil
Salt per taste
Water - as needed
Method:
Heat the oil in
a pan and add sliced onions, ginger paste, garlic paste, fenugreek seeds, and
black mustard seeds.
Once the seeds
start to pop, add the fish curry powder, stirring until the oil separates.
Add the sliced
pumpkin, stirring and cooking for 2-3 minutes.
Pour in water
as needed and continue cooking until the pumpkin is 3/4 softened.
Add the fish,
salt, and tamarind juice, gently stirring.
Cook until the
fish is done and then off the heat.
Sprinkle a
generous amount of dried fenugreek leaves over the curry, allowing them to
slowly infuse their flavor.
This unique
Pumpkin Fish Curry will surely tantalize your taste buds with its rich and
aromatic flavors. Give it a try and experience a delightful twist on
traditional fish curry.
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