Ingredients:
500g baby shark - remove skin and cut into bite sizes
1 radish (about 400g) - remove skin and cut into medium size chunks
10 cherry tomatoes
1 tbsp blended/grounded ginger
1whole garlic - break into individual cloves, remove skin and cut into two
6 shallots - sliced thinly
2 tbsp fish curry powder
1 tsp turmeric/kunyit powder
10g tamarind/asam - mixed with 1/2 litre of water and extract juice
1 tsp mustard seeds
1 tsp fennel seeds
3 sprigs curry leaves
oil as needed
salt to taste
|
|
Preparation:
Mix the fish with ginger and deep fry until crispy.
Leave about 4 tbsp of oil and fry garlic, shallots, tomatoes, curry leaves, mustard and fennel seeds until the seeds start to pop.
Pour in the tamarind juice and simmer.
When heated through, add the radish and continue simmering.
Once the radish is semi- cooked, add the fish and salt.
Let it simmer until the fish is cooked.
Remove from heat.
|
Related recipes
(1 vote)
(8 votes)
(1 vote)
Recipes
Questions answers