This dish is good with Lamb Biryani, Pilau or Yellow Rice. 1 lb (500 g) cigar-shaped eggplant or large purple eggplant 2 tablespoons oil 1 ½ tablespoons fenugreek seed 1 medium-sized onion, cut in half across and finely sliced lengthwise 2 tablespoons Fish Curry Powder 1 cup (250 ml) tamarind water made from ½ tablespoon [...]
This dry curry recipe is one instance where commercial Indian fish curry powder from Malaysia is acceptable. Sliced okra also works well for the vegetable. 1 bitter melon or 3 green bell peppers, chopped 1 heaping tablespoon Fish Curry Powder 2-3 tablespoons oil Salt to taste Fresh lime juice to taste METHOD Cut the bitter [...]
This dish can also be made with grated carrot or broccoli cut into small florets. 2 tablespoons oil 3 chilies, sliced 12 pearl onions or 3 medium-sized onions, quartered 6 small zucchini, sliced into rounds or cubed 2 teaspoons Fish Curry Powder 1 cup (250 ml) thick coconut milk Tamarind water or fresh lime juice [...]
1 lb (500 g) long purple eggplant, sliced or cubed Pinch of ground turmeric Salt to taste Oil for frying 1 ½ medium-sized onions, cut in half across and finely sliced lengthwise 2 cloves garlic, finely sliced 1 tablespoon Fish Curry Powder or Ceylon Curry Powder 2-4 fresh green chilies, sliced lengthwise, or to taste [...]
The molee style of cooking uses coconut milk and fresh flavorings and come from south India. 1 lb (500 g) fish fillets (mackerel, Spanish mackerel, salmon) Salt to taste Oil for frying 1 medium-sized onion, finely sliced 1 clove garlic, chopped 6 thin slices fresh ginger root, peeled and cut into strips 3 medium-length red [...]
4 tablespoons oil 2 medium-sized onions, cut in two across and finely sliced lengthwise 1 teaspoon brown mustard seed 1 stalk fresh curry leaves or 6 dried curry leaves Salt to taste ½ cup (125 ml) tamarind water 1 lb (500 g) fish fillets (ling, Spanish mackerel, snapper or salmon), cut into chunks Spice Paste [...]
Curry made from giant fish heads alone is very popular version of fish curry offered in curry shops and food stalls in Singapore today, although it is not a dish you would find in India itself. According to Margaret Chan’s Foodstops, it was first created by two Indian cooks in Singapore in 1964, though I [...]
