So growing up I loved my mum’s fish curry. But there were some spices she added I wasn’t crazy about. So in my kitchen I leave them out – and this is my go to recipe which works for us!
This is the Indian style curry – which has a sourish taste (which is what the tamarind water is for) which goes oh so wonderfully with white rice. These are in the ingredients I use.
I start by adding the onions, ginger and curry leaves into the wok.
After 2 minutes, I add in the powders with the tamarind water and 100ml water. Give it good mix and cook for 5 mins and let boil. BOILing in this recipe is important.
Add in the tomatoes and ladies finger and BOIL for 5 mins.
Add in fish and let BOIL for 5 mins. Add in salt and stir. I usually pre-fry my fish then later add into the curry. However you can skip this step and add in fish directly into the curry.
Indian Style Fish Curry
- 4-5 Tenggiri (Mackerel) fish slices I buy them already sliced. The slices should not be too thick.
- 8 Okra Cut into 5cm lengths
- 2 Tomatoes Chopped into small to medium pieces so can breakdown faster
- 2 Sprigs curry leaves just use the leaves
- 1 onion sliced
- Small piece ginger sliced
- 1 tsp salt
- 1/3 cup tamarind pulp mixed with 300ml water Give the pulp a squeeze in the water. Strain away the seeds. Keep the tamarind water.
Mix these powders in a bowl
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 2 tbsp coriander powder
- 2-3 tbsp chilli powder Add more depending on how spicy you like it.
- Heat 2 tbsp oil in a wok.
- Put in sliced onions, ginger and curry leaves and fry for few mins till onions are nice and soft.
- Put in powder mix, tamarind juice and 150ml water. Mix and cook for 5 mins and bring to a boil.
- Add tomatoes and ladies finger and boil for 5 mins.
- Put in fish and boil for 5 minutes. Add salt. If you want, you may top up the water OR add in 100ml coconut milk.
- I also use the tamarind pulp to make ikan bilis sambal - the balance can be stored in the freezer
- Important for the curry to BOIL well especially when tomatoes and fish are added.
- You may choose to pre-fry the fish before adding into the curry. If so, just add some salt, turmeric + chilli powder to the slices and pan fry. We like it this way. The fish is firmer.