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!

Ingredients

• Fish – 4 medium pieces
• Tomatoes – 3, chopped
• Onion – 1 large, chopped
• Garlic – 1 tsp, chopped
• Tom Yum paste – 1 tsp, heaped
• 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
• Salt
• Water – 1 cup

Method

• 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.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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