This dish is is commonly found in the market’s hawker stalls. Due to its South Indian origin, this curry is hot, sour and heavily spiced.
Ingredients :
• 500 gr fillet of red snapper
• 3 cloves garlic, peeled
• 1 thumb ginger, peeled
• 1 large Bombay onion, peeled and sliced
• 1 red chilli, sliced
• 1 green chilli, sliced
• 2 stalks curry leaves
• ¾ cup vegetable oil
• 125 gr fish curry powder
• 4-5 cups water
• 80 gr tamarind paste
• 10 lady's fingers
• 2 tomatoes, cut into wedges
• ¾ tsp salt
• ½ tsp sugar
Directions :
1. Cut red snapper fillet into thick slices.
2. Pound the garlic and ginger to a fine paste.
3. Heat the oil in a curry claypot or in a wok and when hot, add the ginger and garlic paste and sauté briefly before adding the onions, chillies and curry leaves. Sauté for 1-2 minutes till fragrant.
4. Add the curry powder and 1 cup water and stir fry to mix well. Sauté for 1-2 minutes.
5. Mix the tamarind with the remaining water, knead well and squeeze out the tamarind juice. Discard the remaining rough pulp and seeds. Add the juice to the curry mixture.
6. Bring to a boil before adding the tomatoes, okra, salt and sugar and bring to a boil again. Turn the heat down and simmer on low heat till the vegetables are soft.
7. Add the fish and turn off the heat when the fish is cooked.
For 4-5 servings
