Ok, today a Chinese girl teach you how to make Southern Indian Fish Curry.
Can only happen if this Chinese girl grew up in India or Malaysia. Btw, got this Chinese guy at my workplace who so totally grew up in India and speaks with an Indian accent, so dun pray pray w Chinese. LOL.
6. Chilli (and chilli powder)
8. Ladies finger/Okra
10. Fish curry powder
12. Fresh fish of any kind... just not the canned ones or preserved ones
Anything else you think you would like to eat in the curry cos I'm quite cing cai bo cai (easy going)
|Step 1: Prepare your ingredients. Clean and wash. Slice in any way you are happy for you vegetables to exist in. Flower shape also can.|
|Step 2: Heat oil. Throw mustard seeds and asafoetida in. It's very satisfying to see the mustard seeds jump about in the hot oil, just like pop corn. Then add the garlic and half the onions.|
|Step 3: Add the fish curry power. Baba's is a pretty good brand. Fry it a bit but don't let it burn.|
|Step 4: Add water. Actually this step is wrong, read on to see why. But if you do this, it's not a disaster also la ok. Don't worry.|
|Step 6: Add remaining onions and chillis. I added the other vege a little later so it won't be boiled to pulp.|
|Step 7: Added the okra just as the curry is almost done (i.e. the tomatoes almost gone) cos if you over-cook okra you might get a gloopy, slimey curry!|
|Step 8: Add curry leaves right at the end. An Indian aunty thought my mum this. I'm not sure why but I guess if you overcook the leaves, the flavour will wither with the heat?|
|Step 9: Salt to taste, stir.|
|Step 10: Add fish and push it right to the bottom when it is still raw and firm. Let simmer for 5 minutes and turn off fire.|
|YAMI YAMI YAMI, RUBBY RUBBY MY TUMMY!|
In you are an expert in South Indian cooking, I would appreciate any constructive criticism and comments!