Everyone expects Indian cooking, especially curries, to use a generous amount of oil for the sautéing portion, but here's a healthier way around it. This curry is packed with the great flavours we all look for in a fish curry—spicy and tangy—but there is no frying or sautéing involved to release the flavours of the spices and fresh ingredients. I learnt this recipe from mum-in-law and made it even more healthy by also omitting coconut milk.
Ingredients:
2-4 slices of firm fish (my go-to are mackerel (tenggiri), red snapper (ikan merah))
3 heaped tbsp of fish curry power (any brand works)
2 heaped tbsp of chilli powder
1 medium sized onion chopped
1/2 thumb size fresh ginger chopped
6 pips garlic chopped ping-pong ball size tamarind (asam jawa) (soak in 1/2 cup hot water, mix with finger to release pulp and drain, repeat with another 1/2 cup water to fully extract the pulp and flavour—note that we are only using the juice. Be careful of the amount used as some tamarind are more sour)
1 tomato (smash to a pulp with fingers)
4 cups water or prawn stock
5-6 okra cut into 2-3 parts each
salt and sugar to taste
Method:
In a pot that can hold the fish in a single layer and space for the curry to boil (a medium deep pot or a claypot or a Chinese ceramic soup pot) mix together the powdered spices, onions, ginger, garlic with some water to make a thick paste and leave aside for half hour.
Then mix in the tamarind juice, tomato pulp and prawn stock into the pot and start up the stove to a medium heat and bring the mixture to a boil. Do not cover.
As we didn't sauté anything, we want the curry to get to a gentle boil to allow the ingredients and flavours to infuse well and to remove the raw taste of the spices. Stir occasionally to ensure that the bottom doesn't burn.
Add in your salt and sugar to taste - always bearing in mind that the sugar is used merely to enhance the salt and not overtake it.
Boil until the curry starts reducing and therefore thickening.
Now add the cleaned fish.
The fish will cook quickly and will also break easily, so be very gentle when you stir. Then add the okra and allow to cook ever so slightly.
Check the flavours, turn off the heat and cover to allow it to cook in its own heat.
Give it about half an hour to rest before you serve it with rice, fish cutlets, fried fish or squid or prawns. It will taste even better over the next few days with bread or roti canai.
Tips:
If you don't have tamarind pulp, don't panic; use 2-3 tamarind pieces instead (asam keping) but be sure to remove it once the curry has boiled or in desperate situations there is always sumac.
Instead of water, consider using prawn stock - I make this and freeze for use in seafood dishes.. Use the cleaned head and shell of fresh prawns, which you boil down to a clear stock.
Throw in a fish cube and therefore use less salt.
Instead of using fresh fish, consider using a lightly fried fish that has been marinated, the chances are breaking the fish are lower.
Include a small piece of salted fish to enhance the taste.
This recipe was featured in The Star, Eats section on 22 August 2023:
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