There are many varieties in making fish curries.This is my way of preparing this dish.If you follow the nyonya way, then there would be some shrimp paste or turmeric to go with it .They always say that making fish curry in a clay pot or “mannchathi” always enhance the flavors more.This mannchathi is an Indian claypot.Same as the Chinese community who have their claypots to prepare some fabulous cuisine .Even the malay community uses these claypots.In many hotels the curries are presented mainly in claypots. For those who are interested to get the Indian claypot , you can get in many Indian grocery shops.As I have mentioned in my Chicken Curry post, how tasty your curry dish depends on the curry powder that you use.
2 large slices of Spanish mackerel (halve it)
1 large onions (chopped)
2 tomatoes (chopped)
2 sprig curry leaves
2 cups of semi thick coconut milk
2 tbsp tamarind juice(or more)
5-6 okras (trim of the bottom and top part)
3 tbsp fish curry powder
11/2 tbsp chilli powder
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp fenugreek seeds
Salt to taste
To grind into a paste
4 shallots
2 onions
2 nips garlic
1 in ginger
A bit of cumin seeds
Method:
Combine the grind ingredients with chilli powder and fish curry powder.Leave aside for about 15 mins.
In a claypot/mannchathi ,heat up about 4 tbsp oil , add in cumin seeds,mustard seeds,fennel seeds, and fenugreek seeds.Wait for a while until the mustard seeds start to splutter ,then add in chopped onions. Saute until onions are translucent, add in tomatoes and okras.Saute further.After about 2 mins take out the okras and keep aside. Add in the ground spice paste and sauté over medium heat stirring continuously until fragrant This would take about 5 to 10 mins. At this stage if you feel that there is not enough oil in your paste ,you can add 1 or 2 tbsp more. This way you can control the oil content in your curry.
Saute until aroma arise.Then add in 1 cup water and leave to simmer for 3-4 mins. Add in coconut milk, okras,tamarind juice and salt to taste. Leave to simmer further until the gravy thickens.Five mins before closing flame, add in the fish.Stir slowly .Taste to check whether the amount of salt in your curry is to your taste. If needed you can add more. Finally add in curry leaves . You can leave the curry in the pot itself. The more longer it stays in the pot , the more richer the taste of the curry would be. The taste of the curry improves if left overnight in the fridge. Heat before serving.
There are many ways in preparing Indian fish curry. Some do not grind the ingredients, they just chop up and sauté the ginger, garlic and onions. Then the chilli powder and fish curry powder will be mixed with tamarind juice and left aside for 15 mins.It seems this is another method to make the fish curry thicker! They are my mum’s and Mum-in-laws ways, but during the years I have improvised the recipe and this method is the best for me.This curry is rich as well sweet .Goes very well with rice, bread and string hoppers.
Thanks for visiting!
Sending the above recipe for the event 'Side dish for chapathi' hosted by Viki from Viki's Kitchen along with
Chicken Curry,;Chicken Madrasa,Curry Kapitan,Cream Lentils,Nyonya Fish Curry,Vegetable Dalca and Amritsari Style Dal.
2 large slices of Spanish mackerel (halve it)
1 large onions (chopped)
2 tomatoes (chopped)
2 sprig curry leaves
2 cups of semi thick coconut milk
2 tbsp tamarind juice(or more)
5-6 okras (trim of the bottom and top part)
3 tbsp fish curry powder
11/2 tbsp chilli powder
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp fenugreek seeds
Salt to taste
To grind into a paste
4 shallots
2 onions
2 nips garlic
1 in ginger
A bit of cumin seeds
Method:
Combine the grind ingredients with chilli powder and fish curry powder.Leave aside for about 15 mins.
In a claypot/mannchathi ,heat up about 4 tbsp oil , add in cumin seeds,mustard seeds,fennel seeds, and fenugreek seeds.Wait for a while until the mustard seeds start to splutter ,then add in chopped onions. Saute until onions are translucent, add in tomatoes and okras.Saute further.After about 2 mins take out the okras and keep aside. Add in the ground spice paste and sauté over medium heat stirring continuously until fragrant This would take about 5 to 10 mins. At this stage if you feel that there is not enough oil in your paste ,you can add 1 or 2 tbsp more. This way you can control the oil content in your curry.
Saute until aroma arise.Then add in 1 cup water and leave to simmer for 3-4 mins. Add in coconut milk, okras,tamarind juice and salt to taste. Leave to simmer further until the gravy thickens.Five mins before closing flame, add in the fish.Stir slowly .Taste to check whether the amount of salt in your curry is to your taste. If needed you can add more. Finally add in curry leaves . You can leave the curry in the pot itself. The more longer it stays in the pot , the more richer the taste of the curry would be. The taste of the curry improves if left overnight in the fridge. Heat before serving.
There are many ways in preparing Indian fish curry. Some do not grind the ingredients, they just chop up and sauté the ginger, garlic and onions. Then the chilli powder and fish curry powder will be mixed with tamarind juice and left aside for 15 mins.It seems this is another method to make the fish curry thicker! They are my mum’s and Mum-in-laws ways, but during the years I have improvised the recipe and this method is the best for me.This curry is rich as well sweet .Goes very well with rice, bread and string hoppers.
Thanks for visiting!
Sending the above recipe for the event 'Side dish for chapathi' hosted by Viki from Viki's Kitchen along with
Chicken Curry,;Chicken Madrasa,Curry Kapitan,Cream Lentils,Nyonya Fish Curry,Vegetable Dalca and Amritsari Style Dal.
This looks so yummy ... just like my mom's. It's my favourite dish.
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