Subj : Indian Fish Curry
To   : All
From : Ben Collver
Date : Tue Jul 30 2024 11:42:51

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Indian Fish Curry
 Categories: Fish, Indian, Malaysian, Seafood
      Yield: 6 Servings

      6    Fish fillets (750 g / 1.5
           -lb total); rubbed with:
    1/2 ts Salt; plus:
      2 ts Turmeric powder
      2    Slender Asian eggplants;
           -halved lengthwise; cut into
           -3 pieces and patted dry
           Oil; for deep-frying
      5 tb Oil
      1 ts Brown mustard seeds
      1 ts Fenugreek seeds
      1    Cinnamon stick
      5    Cardamom pods; bruised
      7    Dried chillies; left whole
      9    Shallots; sliced
      4 lg Onions; sliced
      8 cl Garlic; sliced
      1    Ginger piece (2.5 cm / 1");
           -sliced
      7 tb Fish curry powder
      1 tb Chilli powder
  1 1/2 ts Turmeric powder
      3 tb Tamarind pulp; heaping;
           -mashed in:
      1 c  Water (250 ml); squeezed
           -and strained for juice
      5 c  Water (1.25 l)
      7    Okra; stalks and tips
           -discarded
      1 lg Tomato; cut into wedges
      2    Curry leaf sprigs
      1 tb Sugar
      1 tb Salt

  Deep fry the fish fillets in hot oil in a wok until golden brown,
  about 3 minutes. Remove from the heat and set aside to drain. Repeat
  with the eggplants.

  Heat 5 tb of oil in a pot over medium heat and add the mustard seeds.
  When the seeds pop, add the fenugreek, cinnamon, and cardamom, and
  gently stir-fry for 5 minutes until fragrant. Add the curry, chilli,
  and turmeric powders, and stir-fry for another 3 minutes.

  Add the tamarind juice and water, and bring to a boil. Add the
  eggplants, okras, tomato, and curry leaves, reduce the heat and
  simmer for 10 minutes. Add the fish and season with the sugar and
  salt. Simmer for another 5 minutes until the fish is cooked. Remove
  from the heat and serve immediately.

  Tips:

  The curry sauce, eggplants, and fish can be cooked in advance and kept
  separately. Just before serving, simmer the curry sauce with the
  eggplants and vegetables, and cook for 10 minutes. Then add the fish
  and heat through.

  Recipe by The Food of Malaysia, Periplus, 2005

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