The thought of cooking curries is very daunting to those who have images of sweaty grandmas pounding on the mortar and pestle.Ã‚Â Well, if you make use of the convenience of modern packaging, it is not so difficult at all.Ã‚Â But don’t expect to cook something as delicious as what you can get from the mamak nasi kandar stall.
Here’s my quickie recipe for curry fish:
- Fish – I used ikan tenggiri or mackerel.Ã‚Â About 300 grams
- One packet of fish curry powder -mix with a little water to become a paste
- Two onions – slice
- One bulb garlic – chopped
- One teaspoon of mixed spices for fish curry (you can buy these from the supermarket which consists of mustard seeds, fenugreek, cardamons and other stuffs)
- Curry leaves (one sprig)
- Small ball of tamarind, mix with water to make juice
- Half a cup of milk or yoghurt or coconut milk
- Water – one bowl
- Okra or any types of vegetables like aubergines, tomatoes- any numbers
- Seasonings like a bit of sugar, salt, fish sauce
- Heat oil and stir fry garlic and onions.Ã‚Â When fragrant, add the mixed spices, curry leaves and curry powder paste
- Add water, vegetables, fish, tamarind juice
- Simmer and add flavourings.Ã‚Â Some sugar, fish sauce, salt
- Add milk/yoghurt and there you have it!
There is gravy in the curry but I did not photography them because it is hard to make a bowl of curry looks delicious.Ã‚Â I prefer showing the ingredients here like the fish, okra, mustard seeds, onions and garlic.
The curry smells and taste good.Ã‚Â If you like a hotter version, then add some chillies powder or chillies paste (cili boh).Ã‚Â So, do try cooking some curries.Ã‚Â It won’t taste earth shattering but still good enough.