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Tomato and tamarind fish curry Recipe

Tomato and tamarind fish curry Recipe

Tomato and tamarind fish curry Recipe

Surprise your guests with the delicious aroma of fried garlic and onion combined with the sweet lemon-peppery fragrance of curry leaves as you build up this quick and easy curry using canned sardines. Malaysians often keep a can of sardines on standby in case their guests drop in unexpectedly.

Ingredients :

    • 2 tablespoons oil
    • 1/4 teaspoon fenugreek seeds
    • 5 cloves garlic, chopped
    • 1 onion, chopped
    • 1 stalk curry leaves plucked and chopped
    • 1 green and 1 red finger-length chilli, halved and deseeded
    • 3 ripe tomatoes, quartered
    • 2 tablespoons tamarind pulp, mashed with 1 cup (250 ml) hot water and strained to obtain the juice
    • 3 tablespoons Fish Curry Powder One 450-g (16-oz) can sardines in tomato sauce
    • Salt, to taste

Method :

    1. Prepare the Fish Curry Powder.
    2. Heat the oil in a saucepan and sauté the fenugreek seeds for a few seconds. Add the garlic, onion, curry leaves and chillies and sauté until golden and fragrant, about 2 minutes. Stir in the tomato and sauté for 1–2 more minutes.
    3. Pour in the tamarind juice and add the Fish Curry Powder, then cover and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Stir in the sardines and continue to simmer uncovered for 3 more minutes. Season with salt to taste and remove from the heat. Serve immediately with steamed rice.

Note : If you do not wish to make your own Fish Curry Powder, you may purchase the premix curry powder from supermarkets or Indian grocers.

SERVES : 4  
COOKING TIME : 20 mins