Fish Curry

Hey everybody, Happy -belated- Halloween! I didn't get a chance to post this Fish Curry I made last evening. It was a very busy day, with my kids gone trick or treating and then coming home with friends for dinner. Since it was cold and it was raining the whole day, I thought that it was a good idea to have a pot of curry ready for them. I also prepare some plantain chips, that I have posted yesterday and some fried pappadums too!

UPDATED: November 25th 2013
This is an updated post with a new video cooking guide.





Fish Curry

Ingredients

3 Tbsp Oil
1 tsp Mustard Seeds
1/2 tsp Fenugreek
1 Tbsp Curry Leaves
1 tsp Aniseed Powder
4 1/2 Tbsp Coriander Powder
1 1/2 tsp Turmeric Powder
1 Tbsp Cumin Powder
4 Tbsp Chili Powder
60g Tamarind Pulp mix with 2 cups of Warm Water
200g Shallots, sliced
30g Ginger, finely julienne
3 Green Chili, seeded, halved2 Tomatoes, diced
1 Eggplant, diced
200g Okra
600g Halibut Fillet
1 can Coconut Milk (400ml)
500-600ml Water

Method

In a large heavy pot, heat the oil and fry the mustard and fenugreek seeds until aromatic.

Then add the shallots, ginger, curry leaves and green chillies. Stir until the shallots turn light brown, about 5 minutes.

Add the aniseed, coriander, turmeric, cumin and chili powder. Cook for 5 minutes until the curry mixtures are combined and aromatic.

Add in the tamarind water and cook for another 5 minutes.

Then add the coconut milk and water. Bring it to a boil. Then let it simmer further.

Meanwhile, saute the eggplants until they are lightly brown.

Then, coat the fish with some turmeric powder and pan fry them.

Add the tomatoes, okras, eggplants and then the fish. Then cook for another 15 minutes.

Here is the end result of the Fish Curry!

I serve the fish curry with steam Basmati rice and with some fried plantains and pappadums!