|Roti canai with fish curry|
Serves 6 - 8
1 pound white fish, cut into 2” pieces
3 shallots, sliced
3 garlic cloves, peeled and sliced
1” ginger peeled and finely julienned
1 green chili, deseeded and sliced lengthwise
10 curry leaves
½ tbsp black mustard seeds
½ tbsp cumin seeds
1 tsp fenugreek/methi seeds
4 – 6 tbsp fish curry powder
2 cups (about 20) okra/ladies fingers
1 Japanese eggplant, cut into 2” sticks
2 tomatoes, cut into about 6 wedges
1 tbsp tamarind seeds mixed with 1½ cup warm water, soaked and strained
1 cup coconut milk
1 tbsp salt
2 tbsp oil
- Heat oil, fry shallots until lightly brown then add in the garlic, ginger, green chili, curry leaves, mustard seeds, cumin and fenugreek; continue frying for 2 minutes.
- Add curry powder, stir for 30 seconds then add tamarind juice and salt. When this comes to a boil add in the eggplant cook for about 2 minutes then add in the okra and tomatoes, cook for another 2 minutes.
- Lastly add in the fish and coconut milk, cook for about 5 minutes or until fish is cooked through.