Spicy Tamarind Fish Curry

Ingredients (A) - finely grind
  1. Rub fish with salt and leave aside. Soak cut brinjal in slightly salted water. Mix tamarind paste with water and strain.
  2. Heat oil in a wok and fry ground ingredients (A) until fragrant. Add lemongrass and polygonum and fry until fragrant. To prevent mixture from sticking to the wok, add a little tamarind juice.
  3. Add onion and pour in remaining tamarind juice. When it comes to a boil, add brinjal, lady's fingers and tomatoes. Simmer over low heat until vegetables turn soft.
  4. Add fish and adjust with seasoning. Dish out once fish is cooked.

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