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Fish Curry
Ingredients
- 500gms fish, whole or pieces
- ¼ cup santan/ thick coconut milk
- ¼ cup vegetable oil
- 5 cloves of garlic, finely chopped
- 10 shallots, finely chopped
- 1 medium sized onion, sliced
- 75 gms fish curry powder - mixed with
2/3 cup water
- 75 gms of tamrind pulp - mixed with 3 cups of water and strained
- 420 gms of any commercially available spaghetti sauce
- 1 tsp sugar
- 2 tsp salt
- 10 curry leaves
- 1 brinjal halved and cut into 6cm lengths
- 5 okra halved
Method
- Heat oil in wok and fry garlic and shallot over moderate heat till brown.
- Fry onion, then curry paste till fragrant.
- Add tamrind juice and bring on boil.
- Add spaghetti sauce, seasonings, curry leaves and vegetables.
- Cover and simmer for 10 minutes
- Add fish and simmer till cooked
- Add coconut milk and simmer for 5 minutes
- Garnish with tomato wedges to serve.
Contributed by ps
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Last modified: December 16, 2002
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