Saturday, June 26, 2010

fish curry with yogurt

3 slices tenggiri fish or any types of fish
1 cup plain lowfat yogurt
2 to 3 cups water
1 brinjal or eggplant (thickly slice)
or a few ladies finger (or both)
2 tomatoes, quartered
1/2 cup oil
3 tbsp fish curry powder mix with 1/2 cup water
2 tbsp chiili paste
1 stalk curry leaves
1 teaspoon 'halba campur'
2 tablespoon tamarind juice
salt and sugar to taste

Pounded Ingredients
5 shallots
4 cloves garlic

Heat oil in a deep saucepan and fry ground ingredients, halba campur and curry leave until fragrant. Add in curry paste and chilli paste and stir for a few minutes until fragrant. Add water and bring to boil then add fish and tamarind juice. Bring to a boil and add more water if necessary. Add in brinjals, ladies finger, tomato, yogurt, salt and sugar to taste. Cook until brinjals tender. Serve curry with rice, bread, roti canai, roti jala, etc…

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