Recipe Ingredient
- Main Ingredients:
- 700g tenggiri fish, cut into thick slices
- 1 onion, sliced
- 1 tomato, pureed
- 2 green chillies, halved and seeded
- 2 tbsp tamarind pulp mixed with 70ml water and strained for juice
- 5 tbsp oil
- 600ml water
- Marinade (A):
- 1 tbsp lime juice
- ½ tsp turmeric powder
- A pinch of salt
- Ingredients (B):
- 1 stalk curry leaves
- 3 cloves
- 1 star anise
- 1 tsp fenugreek
- ½ tsp mustard seeds
- Spices (C):
- 7 dried chillies, soaked
- 3 fresh red chillies, seeded
- 1½ tbsp fish curry powder
- 3 cloves garlic
- 5 shallots
- 100g fresh coconut
Instructions
- Season fish slices with marinade (A) for at least 30 minutes. Deep-fry in hot oil until golden.
- Blend spice mixture (C) in a food processor into a fine and smooth paste.
- Heat oil and sweat onion until soft and fragrant.
- Add ingredients (B) and spice paste (C). Fry until aromatic and oil rises.
- Add pureed tomato and green chillies, and pour in water and tamarind juice. Bring to a simmering boil.
- Put in the fish slices and cook for 6-7 minutes or until done. Serve with garnishing.
Hi Amy,
Your fish curry recipe looks very complete.
If we do not want to deep fry the fish but instead just dip into the boiling curry,should we still marinate
them with lime juice/turmeric/salt.
Your advice appreciated.
Rgds:- Francis
Hi Amy,
The recipe looks incomplete. What do we do after blending blending the spices in step 2?
Hi Alex, thanks for the alert! We have fixed the recipe – Happy Cooking!