Tangy Fish Curry Without Coconut milk

Tangy Fish Curry.jpg

5-6 slices Red Snapper fish/batang fish /fish head
2 tomato- quartered
2 fresh red chilli – deseeded and halved
3 round green brinjals and 3 round purple brinjal – quartered
2 sprigs curry leaves
500-600 ml water
Salt & sugar to taste
3 tbsp tamarind paste (mixed with 5 tbsp water)
Fresh mixed fish curry paste – $1.50 (bought from Indian spice shop from the market)
4 shallots – sliced thinly
3 cloves garlic – sliced thinly
3 tbsp Benefit Coco Premium Coconut oil

Spices Ingredients
1/2 tbsp each – mustard & fenugreek seeds
2 pods cardamon
1 star annise
1/2 cinnamon stick

1) Heat Benefit Coco Premium Coconut oil in a wok and saute spices ingredients & curry leaves till aromatic, add curry fish paste and continue to stir fry for 2-3 minutes.
2) Add tamarind water, water, tomato, brinjals, fresh red chilli and bring to a boil. Lower heat to medium and continue to simmer till brinjals is 1/2 cooked.
3) Season with salt & sugar, add in fish slices and let it simmer till fish is just cooked and brinjals are cooked through. Taste accordingly and adjust to your preference.
4) Serve hot with rice or prata.



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