This recipe is courtesy of my aunty in Australia. She and her husband were in Dubai for a short stint and we were invited over for lunch one day. She made this fish curry which we freaked out on and I asked for the recipe immediately.
I am one of those who still refers to the recipe book when cooking certain dishes and am yet to “upgrade” myself to not look at the recipe when cooking this dish, though I have made it many a time. I go in stages; look at every line and follow the steps, leave the page open (just in case….) and not look and finally don’t need to refer at all. See why I call myself a novice now 😉
- King fish – 1/2 kg
- Green chilli – 3, slit into 2
- Onions – 1 medium sliced and 1 large chopped
- Ginger – 3 cm sliced
- Tomato paste – 3 tsp
- Fish curry powder – 3 tbsp
- Chilli powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Coconut milk – 200ml
- Chinese tamarind or kudampuli – 2 pieces
- Curry leaves
- Heat oil in a wok and fry the chopped onion till golden brown and keep it aside.
- In the same oil, add the curry powder, chilli powder, turmeric powder and fry for a minute.
- Add the tomato paste, 100 ml water and mix for 3 minutes.
- Add the fish, green chillis, kudampuli, ginger, salt and sliced onion and half the coconut milk.
- Boil for 10 minutes or until cooked and add the remaining coconut milk.
- Garnish with fried onion and curry leaves.