Heat oil in a pan until it's hot.
Add mustard seeds, fennel seeds, and fenugreek seeds to the hot oil. Sauté for 5 seconds until they start to sizzle.
Add the crushed onions and sauté them until they turn golden brown.
Stir in the crushed ginger and garlic and sauté for 2 minutes until their aroma is released. Toss in the curry leaves and sauté for an additional 10 seconds.
Add Baba's fish curry powder and chili powder to the pan and sauté for 30 seconds to enhance the flavors.
Pour in 1/2 cup of water and mix well. Allow it to cook for 2 minutes. Add the tamarind water and continue to cook until the oil starts to separate from the mixture.
Add 1 cup of water to the pan and bring it to a boil.
Pour in 1 cup of thick coconut milk and add salt. Stir well and bring it to a boil again.
Gently place the fish slices into the curry. Cover the pan and let it cook for 10 to 15 minutes, allowing the fish to simmer and absorb the flavors.
After 10 to 15 minutes, add the okra, tomato, and spur chili to the curry.
Continue to cook for another 10 minutes, or until the okra and tomatoes are halfway cooked.
Kari Ikan (Fish Curry) is now ready. Serve it hot with rice.
Ingredients
Directions
Heat oil in a pan until it's hot.
Add mustard seeds, fennel seeds, and fenugreek seeds to the hot oil. Sauté for 5 seconds until they start to sizzle.
Add the crushed onions and sauté them until they turn golden brown.
Stir in the crushed ginger and garlic and sauté for 2 minutes until their aroma is released. Toss in the curry leaves and sauté for an additional 10 seconds.
Add Baba's fish curry powder and chili powder to the pan and sauté for 30 seconds to enhance the flavors.
Pour in 1/2 cup of water and mix well. Allow it to cook for 2 minutes. Add the tamarind water and continue to cook until the oil starts to separate from the mixture.
Add 1 cup of water to the pan and bring it to a boil.
Pour in 1 cup of thick coconut milk and add salt. Stir well and bring it to a boil again.
Gently place the fish slices into the curry. Cover the pan and let it cook for 10 to 15 minutes, allowing the fish to simmer and absorb the flavors.
After 10 to 15 minutes, add the okra, tomato, and spur chili to the curry.
Continue to cook for another 10 minutes, or until the okra and tomatoes are halfway cooked.
Kari Ikan (Fish Curry) is now ready. Serve it hot with rice.