Fish Curry with Mango
Thu, May 03 2007
800g fish
1½ tsps fenugreek
2 tsps mustard seeds
1 tsp cumin
1 tsp fennel
4 Tbsps oil
1 big onion, sliced
5 cloves garlic, sliced
75g fish curry powder (obtained at Indian grocery stores)
Curry leaves from 4 stalks
2 medium-sized unripe mangoes, peeled and cut into chunks
10 ladies fingers, with the tops and tips removed
3 tomatoes, quartered
1 round eggplant cut into chunks
600ml water
2 tsps sea salt or to taste
2 medium-sized unripe mangoes, peeled and cut into chunks
10 ladies fingers, with the tops and tips removed
3 tomatoes, quartered
1 round eggplant cut into chunks
600ml water
2 tsps sea salt or to taste
Method
1. Heat up the wok. Fry without oil the fenugreek, mustard seeds, cumin and fennel over a low fire till they pop. Dish out.
2. Turn up the heat, add oil, then onions and garlic. Fry till fragrant, then add in the spices again, curry powder and curry leaves. Lower the heat a little and fry till aromatic.
3. Add water and mangoes. Bring to boil and add in all the vegetables. Simmer, covered for a minute.
4. Add salt, then the fish. Stir and cover. Bring to a boil. Simmer for two minutes. Remove from heat.
Note: Fish curry always tastes better the longer it remains in the pot or wok, and even overnight.
