Indian fish curry

Ingredients

• 3 to 4 pieces mackerel
• 50 gm ginger
• 5 cloves garlic
• 1 sprig curry leaves
• 1 onion
• 1-1/2 tsp fenugreek seeds
• 6 tbsp fish curry powder
• 1 tsp chilli powder
• 1 tsp tamarind paste
• 5 ladies fingers
• 1 brinjal
• 1 tomato
• cooking oil
• salt to taste

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Preparation

• Heat about 5 tbsps oil. Saute ginger and garlic till light brown and fragrant over medium heat. Add in curry leaves and onions, stir for about 1 minute. Add the fenugreek seeds, stir for about 10-15 seconds until fragrant.
• Add the curry paste and continue to stir for about 4-5 minues over medium-low heat till fragrant and dry. If it gets too dry, one or two tablespoons of oil may be added. Pour in the tamarind and water mixture. Stir till curry is evenly combined.
• Cover and when curry starts to boil, add the ladies fingers, brinjals and salt to taste. Cover and simmer for about 5 to 8 minutes, stirring in between, until vegetables are cooked and just tender. If curry gets too thick, some water may be added.
• Add the tomatoes and the fish. Cover and simmer, turning fish once until fish is done. Dish out and enjoy!

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