• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 750g black pomfret, cleaned and cut into 4-5 slices
  • Blend together:
  • 1/2 a grated coconut
  • 600ml water
  • 1 tbsp tamarind
  • 1 tomato, cut into wedges
  • 8 lady´s fingers
  • 2 green chillies, halved lengthwise
  • 2 red chillies, halved lengthwise
  • 2-3 tbsp carotino oil
  • (A):
  • 1 onion, halved and cut into rings
  • 1 stalk lemon grass, lightly smashed
  • 2 pieces star anise
  • 5 cloves
  • 4-5cm cinnamon stick
  • 3/4 tsp mustard seeds
  • 2 stalks curry leaves
  • Spices (B) – Ground and combined:
  • 5 shallots
  • 3 pips garlic
  • 2cm piece fresh turmeric
  • 2cm piece ginger
  • 2cm piece galangal
  • 2 tbsp chilli paste
  • 2 tbsp fish curry powder
  • Seasoning:
  • 1 tsp salt or to taste
  • 1 tbsp lime juice

Instructions

  1. Lightly season fish slices with a sprinkling of salt and leave aside.
  2. Blend coconut, water and tamarind together. Squeeze and strain to obtain coconut milk.
  3. Heat oil in a wok and fry (A) until fragrant. Add in (B) and continue to sauté until oil rises to the top.
  4. Pour in coconut milk and add in lady´s fingers and chillies. Bring to a boil and simmer for 8-10 minutes, stirring occasionally to prevent coconut milk from curdling.
  5. Add fish and tomato. When fish is almost cooked, add seasoning to taste and simmer for an extra 1-2 minutes.
  6. Serve immediately with Kitchree rice.

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