This fish curry is made using tom yam paste and coconut milk and has a nice, tangy punch. Once you try making this dish, you may not want to try any other variety again, as it’s so addictive.
I’ve made this a few times now and this is the best version so far. I’ve tried adding more tom yam paste (2 tsps) and found it too tangy which I honestly liked, but some may not. And you definitely need coconut milk (not the low-fat kind) to add to the oomph.
This goes so well with plain white rice and dosa also. I hope you will give this a try soon and hope it becomes your next favourite!
- Fish – 4 medium pieces
- Tomatoes – 3, chopped
- Onion – 1 large, chopped
- Garlic – 1 tsp, chopped
- Chilli powder – 1 tsp
- Fish curry powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1/2 tsp
- Coconut milk – 1/2 pkt
- Lime leaves – 2
- Water – 1 cup
- Heat oil in a wok and once hot add the onions and fry till translucent.
- Add the chopped garlic and saute for couple of minutes.
- Add the tomatoes and mix well. Cover and cook till tomatoes are pulpy.
- Next add all the powders and the tom yam paste and mix well for couple of minutes.
- Now add the fish pieces, lime leaves and water. Mix well, cover and let the fish cook.
- Add 1/2 packet of coconut milk and stir well. Do not let it boil.
- Adjust with salt if needed and add more coconut milk if it’s too sour.
- You may add more water if you find the gravy too thick.
- Serve hot with plain white rice or dosa.