Ingredients
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1 Sea Breamfish head
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0.5 cup Vegetable Oil
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1 teaspoon Fennel seed
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1 teaspoon Cumin
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10 cloves Garlic
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2 Onionschopped
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1/8 ounce Ginger
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8 Ladies' Fingers
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1 Aubergine
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4 Tomatoeschopped
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10 Curry Leaves
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3 tablespoon Chili Powder
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1,5 tablespoon Fennel seedground
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1,5 tablespoon Cuminground
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0,25 tablespoon Turmericground
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0.25 ounce Tamarindsoaked in water
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1.25 tablespoon Coconut Milk
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Salt
Directions
Steps
|
1
Done
|
In a bowl of 100ml water, place 0.25 ounce tamarind paste. Mix well. Pour the tamarind solution onto the fish and let it rest for 10 minutes. |
|
2
Done
|
Blend of onion, garlic cloves, ginger, fresh turmeric, chili powder and curry leaves. |
|
3
Done
|
Pour in the thin coconut milk, allow mixture to come toa gentle simmer. |
|
4
Done
|
Add the fish, aubergines, ladies' fingers, and tomatoes until the curry has reached a robust boil. Reduce the heat to the lowest setting and continue to cook until the fish is finished. |
|
5
Done
|
Dish out and serve with garnishing. |
