Fish Curry With Mango

Ingredients

* 800g fish (tenggiri, bawal hitam or fishhead)
* 1½ tsps fenugreek or halba
* 2 tsps mustard seeds
* 1 tsp cumin (jintan putih)
* 1 tsp fennel (jintan manis)
* 4 Tbsps oil
* 1 big onion, sliced
* 5 cloves garlic, sliced
* 75g fish curry powder (Baba’s)
* Curry leaves from 4 stalks
* 2 medium-sized unripe mangoes, peeled and cut into chunks
* 10 ladies fingers, with the tops and tips removed
* 3 tomatoes, quartered
* 1 round eggplant cut into chunks
* 600ml water
* 2 tsps sea salt or to taste


Method

1. Heat up the wok. Fry without oil the fenugreek, mustard seeds, cumin and fennel over a low fire till they pop. Dish out.
2. Turn up the heat, add oil, then onions and garlic. Fry till fragrant, then add in the spices again, curry powder and curry leaves. Lower the heat a little and fry till aromatic.
3. Add water and mangoes. Bring to boil and add in all the vegetables. Simmer, covered for a minute.
4. Add salt, then the fish. Stir and cover. Bring to a boil. Simmer for two minutes. Remove from heat.
5. Note: Fish curry always tastes better the longer it remains in the pot or wok, and even overnight.

Tags: fish curry, malaysian recipe