My Glasgow Kitchen

My Little Corner of the World

The part I like about fish curry is eating the gravy and the vegetables soaked in gravy. So I need a good variety of vegetables in it.

This fish curry is more of a Southern Indian type, the ones you find in mamak shops.


Fish Curry Recipe

Ingredients

50g Fish Curry Powder

Spices: 1 tsp fenugreek seeds, 1 tsp cumin seeds, 1 tsp fennel seeds

Blended mix: 6 shallot bulb, 1cm ginger, 2 cloves garlic

2 sprigs of curry leaves

300g fish

Vegetables: 150g ladies finger/ okra, 100g aubergine, 5 small tomatoes

tamarind paste

salt to taste

Anchovy stock (optional)

Few tbs cooking oil

Garlic, Shallots and Ginger
Ladies Finger, Tomato and Aubergine

Method

1.Blend ginger, garlic and shallots

2.Fry blended mix, spices and curry powder with oil for a few mintues until fragrant

3. Pour in anchovy stock/ water and curry leave and boil it for 10 minutes

4. Add tamarind, salt to taste and then vegetables. Simmer for 20 minutes.

5. Add in fish and boil for 5 minutes.


Curry fish and basmathi rice

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