Feb 7, 2012

Fish Curry

3 Tbsp Oil
1 tsp Mustard Seeds
1/2 tsp Fenugreek
1 Tbsp Curry Leaves
1 tsp Aniseed Powder
4 1/2 Tbsp Coriander Powder
1 1/2 tsp Turmeric Powder
1 Tbsp Cumin Powder
4 Tbsp Chili Powder
60g Tamarind Pulp mix with 2 cups Water
200g Shallots, sliced
30g Ginger, finely julienne
3 Green Chili, seeded, halved
2 Tomatoes, diced
1 Eggplant, diced
200g Okra
600g Halibut Fillet
1 can Coconut Milk (400ml)
600ml Water

In a large heavy pot, heat the oil and fry the mustard and fenugreek seeds until aromatic.

Then add the shallots, ginger, curry leaves and green chillies. Stir until the shallots turn light brown, about 5 minutes.

Add the aniseed, coriander, turmeric, cumin and chili powder. Cook for 5 minutes until the curry mixtures are combined and aromatic.

Add in the tamarind water and cook for another 5 minutes.

Then add the coconut milk and water. Bring it to a boil. Then let it simmer further.

Meanwhile, saute the eggplants until they are lightly brown.

Then, coat the fish with some turmeric powder and pan fry them.

Add the tomatoes, okras, eggplants and then the fish. Then cook for another 15 minutes.

Here is the end result of the Fish Curry!

I serve the fish curry with steam Basmati rice and with some fried plantains and pappadums!

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