Ingredients:
For The Fish
500g Spanish Mackerel fish - cut into bite sizes
1 tsp turmeric/kunyit powder
1 tsp chilly powder
1 tbsp cornflour
salt to taste
*** Marinate the fish with all the ingredients and keep aside
For The Green Curry Paste
6 green chillies
1 tsp black pepper seeds
1 tsp white pepper seeds
3 sprigs curry leaves
1 (about 100g) onion
1 inch ginger
5 garlic
*** blend/process to get a thick puree/paste
Other Ingredients
2 small (about 150g) tomatoes - sliced thinly
1 (about 300g) Chinese brinjal/aubergine - cut into two pieces and sliced into 1 inch length
1 tsp fenugreek/halba
3 red chillies - sliced into 2 or 3 pieces
1 cup fresh milk
3 tbsp lemon juice
2 stalks coriander leaves - sliced
oil and salt as needed
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Preparation:
When oil is heated, deep fry the brinjals pieces, remove and keep aside.
Do the same to the fish.
Leave about 4 tbsp of oil in the same pan.
Add fenugreek and curry paste.
Stir and cook until the oil floats
Add in tomatoes, continue stirring for another couple of mins.
Pour in the milk, stir and simmer until the curry is heated through.
Put in the fish, chillies, salt and lemon juice.
Stir to combine all the ingredients and let it simmer for another 3-4 mins.
Off the heat, add coriander leaves and give a good stir before serving.
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