NORTH INDIAN FISH CURRY

This is a much loved dish in most Asian countries and gaining popularity in Europe especially in the United Kingdom! Depending on your tolerance to chilli, you may opt to reduce or increase the amount of chilli powder. The curry will taste better if consumed after a couple of hours after cooking or even the next day!!

This will allow the flavours to blend in perfectly.

This is how it's done...

Mix the spices to make a paste:
2 Tablespoon of fish curry powder
1 Tablespoon of Chilli powder
½ a glass of warm water

Set aside:
1 Tablespoon of tamarind pulp (Dissolve with a bowl of warm water, remove the seeds)
½ a cup of Olive oil
1 bulb of garlic (Sliced thinly)
4 shallots (Sliced thinly)
1 teaspoon of mustard seeds & fenugreek seeds (Mixed)
2 stalk of lemongrass (Smashed)
1 teaspoon of salt
1 tablespoon of sugar
1 handful of curry leaves (Divide by 2 portions)
1 tablespoon of almond powder
1 glass of fresh milk or coconut milk or 1 cup of plain yoghurt (Your choice)
Vegetable of your choice: Aubergine or eggplant or lady’s finger (Optional)
1 Tomato ( cut into 4 pieces)
1 fish, cut into pieces (Any fish of your preference)
Coriander leaves (For garnish, it's important too)

It's cooking time…
Heat up the olive oil & immediately fry the:

Garlic & shallots
Add the curry leaves, mustard seeds & fenugreek seeds
Mix in the spice paste & fry until the mixture turn brown

Add and continue cooking under medium heat:
The tamarind juice
Lemongrass
Salt & sugar
Some more curry leaves (crumpled)
Almond powder
The fresh milk or Coconut milk or plain yoghurt (I would prefer to use the low fat milk or yoghurt)
Then you may add the fish & continue to cook for 5 minutes
Then add the vegetables & tomato, after 3 minutes, turn of the heat.
Serve & garnish with coriander leaves (This will a special taste to the curry too)

Eat with steamed rice or any kind of bread. Bon Appetit!!