This fish curry is thick, aromatic, and addictive.
You can also get most of the ingredients right here - serving you only chemical-free seafood sources and natural fresh produce.
- 1 threadfin fish (ikan senangin)
- 5 tbsp fish curry powder
- 10 pcs shallots
- 5 clove garlic
- 1 cup tamarind water(2 tbsp tamarind pasted mixed with 1 cup water and drained)
- 1 cup santan
- 1 tsp fenugreek mix (halba campur)
- 1 stem curry leaves
- 1 pcs tomato (cut into 4 pieces)
- 1/2 cup cooking oil
- 2 cups water
- 1 tsp salt to taste
Roughly cut 5 shallots and 3 cloves garlic and pound them together in a pestle and mortar.
Add the curry powder and continue pounding until the mixture forms a paste.
Finely slice the rest of the shallots and garlic and set them aside.
Heat up the oil, and fry sliced shallots, garlic, fenugreek mix, and curry leaves
When shallots start turning yellow, add in pounded mixture and half a cup of water. Stir regularly until fragrant.
Add tamarind water and bring to a boil. Then add santan, two cups of water, and salt to taste.
Once the mixture has come to a boil, add the fish and tomatoes. Cook for about 10 minutes, until the curry comes to boil. Remove from heat and serve.