Friday, 29 July 2011

tuna fish cury

1 tuna /(whatever fish as desired) - cut to pcs & clean

blended ING
1 large onion
3 cloves garlic
1 / 2 inch ginger
4 tbsp fish curry powder - i used babas brand
3 tbsp chili paste - i omitted

saute ING
4 shallots, finely sliced
1 teaspoon fenugreek mixed (consisting of fenugreek, cumin & mustard seeds)
1 stalks curry leaves
1 pcs pandan leaf - tied
6 to 8 TBSP cooking oil

2 tomatoes, cut in halves
5pcs to 7pcs ladyfingers
sugar & salt to taste
1/4 cup tamarind juice

heat cooking oil
saute fenugreek mixed
add in sliced shallots, curry leaves & pandan leaf
add in blended ing - stir for a while - if it's too thick add some water
let the spices cooked well.
add in tuna - add 500ml water - cooks to boiled
add tamarind juice
salt & sugar to taste
add tomatoes & ladyfingers
cooks app. 2 to 3 mins .off heat & served

*** can add 200ml coconut milk as u wish & used only 350ml of water


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