Fish curry

So it has been a month since I cooked fish curry.. I normally make it a weekly fare for kiddo who hearts it and likes to have it over two days..licking her plate clean!

I look for two things when I buy fish.. fresh and steak (to minimise handling of raw meat coz it makes me queasy). Doesn't matter whether it is tenggiri or tongkol or kayu or what-have-you-nots.. Fish is fish. And I dont know them by names. Of course food experts won't agree with me. But there is always the AFC channel for reference!
Here's how I learnt to cook my fish curry. For 3 steaks of fish, I use 3 large onions, 10 cloves garlic and an inch of ginger, chopped or ground coarsely. Heat 2 tbsp of oil preferably gingerly oil for that really earthy, smoky taste of your greatparents' era. Lightly fry a spoonful of fenugreek (there is no real fish curry without fenugreek, period) and add the ground paste till it crisps a bit. Add 4 tbsp of good fish curry mix (if you have to use instant, Alagappa does the job quite well)and toast in the oil for half a minute. Slowly dribble a cup juice of a tbsp of tamarind. Let it simmer peacefully for 5 minutes till the oil breaks out. Now if you choose to use coconut milk, this is the time to pour it in. But I use only plain water, a cup or so. Don't forget the vegetables. One large brinjal and 10 lady's fingers (okra). When it stars to bubble again, add the fish steak, 2 cut tomatoes and 2 stalks of curry leaves. Salt. Close and let simmer for 8 minutes or just to cook the fish. Don't forget a dash of love and a sprinkle of good thoughts.

Some have it smothered in rice but these days we don't do that much physical work as they did 50 years ago hence all the extra calories may not burn, so try soaking it up in whole meal bread or a piece of roti canai.. a marriage made in heaven! ;)

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