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Fish Curry

Ingredients

  • 2 – 3 large onions
  • 8 large tomatoes
  • 250g tin tomato paste
  • 6 cloves garlic
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 8 – 10 green chillis
  • 20 curry leaves
  • 6 small round exotic eggplant
  • 2 tsp black tamarind paste
  • 1 bunch coriander
  • 2 – 3 Tblspns chilli powder
  • salt to taste
  • 1 tsp sugar
  • fresh salmon slices
  • oil
  • 4 eggs

Method

  1. Take a large flat pot.  Put in about 3 Tblspns sunflower oil.  Chop un one onion in fine cubes and add to the oil, split up about 6 – 8 chillis in halves and add to onion.
  2. Add mustard seeds and fenugreek seeds.  Pell the garlic and add whole cloves to the pot.  Add chilli powder and tomato paste, brinjals cut in half.  Cook until brinjals start to soften, add salt. 
  3. Soak the tamarind paste in ¼ cup warm water and take out sieve out seeds and add to the pot.  Liquidise tomatoes and 1 onion and add the sugar.  Add ot mix and cook until liquid thickens.
  4. Wipe salmon slices and add to pot.  Shake to ensure all fish is covered with liquid.  Simmer until fish cooked through.  Garnish with coriander and boiled eggs.
  5. Serve with rice and salad.