Ingredients
1 can mackerel (or sardine) in tomato sauce
1 large onion – diced
4 cloves garlic – diced
1 sprig curry leaves
3 heaped tbsp (or more) Malaysian fish curry powder/masala (I use either Baba or Parrot Brand). I don’t recommend Clive!
½ tsp chilli powder (optional)
2 dried tamarind pieces (asam keping)
Water
1 large tomato – diced
2 potatoes – quartered and sliced1
eggplant – quartered and sliced (optional). There were still some eggplants in the garden, hence the reason I used it.
Salt to taste
Coriander to garnish
2 tbsp veg oil
Method
De-bone the fish and set aside. Make sure you don’t throw the sauce away.
Heat oil in wok and add mustard seeds and curry leaves. Then add onions and garlic. When translucent, add in curry powder (and chilli powder if using), tamarind and a cup of water.
Cook until oil seeps through the curry paste. Then add in the potatoes, another cup of water and cook till potatoes are half cooked. At this stage, add in eggplant if using. Adjust water if needed.
Cook till veg is ready, then add in the fish, the sauce from the tin and diced tomatoes. Make sure that you fold the fish gently into the paste as you don’t want the fish to disintegrate. Add salt to taste and lift. Garnish with fresh coriander. Serve hot.
1 can mackerel (or sardine) in tomato sauce
1 large onion – diced
4 cloves garlic – diced
1 sprig curry leaves
3 heaped tbsp (or more) Malaysian fish curry powder/masala (I use either Baba or Parrot Brand). I don’t recommend Clive!
½ tsp chilli powder (optional)
2 dried tamarind pieces (asam keping)
Water
1 large tomato – diced
2 potatoes – quartered and sliced1
eggplant – quartered and sliced (optional). There were still some eggplants in the garden, hence the reason I used it.
Salt to taste
Coriander to garnish
2 tbsp veg oil
Method
De-bone the fish and set aside. Make sure you don’t throw the sauce away.
Heat oil in wok and add mustard seeds and curry leaves. Then add onions and garlic. When translucent, add in curry powder (and chilli powder if using), tamarind and a cup of water.
Cook until oil seeps through the curry paste. Then add in the potatoes, another cup of water and cook till potatoes are half cooked. At this stage, add in eggplant if using. Adjust water if needed.
Cook till veg is ready, then add in the fish, the sauce from the tin and diced tomatoes. Make sure that you fold the fish gently into the paste as you don’t want the fish to disintegrate. Add salt to taste and lift. Garnish with fresh coriander. Serve hot.
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