Fish Curry with Okra
Okra/ Bhindi/lady finger you named it. It's always delicious with every meal. I like my Bhindi in Indian cuisine 'cause I can explore into more style of cooking. I cooked this indeed very simple yet full of flavors. Plus my husband is Punjabi so he definitely enjoy Indian cuisine more.
Ingredients
1 tbsp coriander seeds
1 tbsp cumin seeds
6-7 cloves
5-6 small dried chill
1 tsp turmeric
¼ tsp dried chilli powder
1 onion, finely chopped
3 cloves garlic, finely chopped
2 tbsp vegetable oil
1 star anise
1 cinnamon stick
½C water
275ml tin of coconut milk
300g okra
350g white fish ( I used Talapia)
Method:
Pull out a spice grinder (you can also do this in a mortar and pestle, though it will take longer). Add the coriander seed, cumin seed, cloves, chilli, chilli powder and tumeric to the grinder and whizz until it is a fine powder.
Tip the spices into the base of a large pot and heat, stirring occasionally, until you can smell the oils being released from the spices and your eyes start to sting a little.
Add the onion, garlic and oil at this point and lower the heat. Stir to cook the onion and garlic so they release their juices. You will have a dry, slightly clumpy paste of spice covered onion at the end of this step. it will smell amazing.
Tip the water in and stir to form a paste. (If you are halving the recipe, stop here and remove half to freeze).
Immediately add the star anise, cinnamon stick and coconut milk, ensuring the heat is on low. Taste it at this point and add between ¼ to ½tsp salt, depending on how you like it. You’ll notice that as you add the salt, the gravy goes from sweet and spicy to more savory.
To prepare the okra, cut off the hat at the top and the tip at the end. Cut larger pieces in half. To prepare the fish, remove any large bones and cut into 2-3 cm cubes.
Add the fish and the okra to the gravy and stir well to combine, pop the lid on and cook for about 7 minutes. Check that the fish is cooked through, if not, continue cooking until it is. Serve hot.
Ingredients
1 tbsp coriander seeds
1 tbsp cumin seeds
6-7 cloves
5-6 small dried chill
1 tsp turmeric
¼ tsp dried chilli powder
1 onion, finely chopped
3 cloves garlic, finely chopped
2 tbsp vegetable oil
1 star anise
1 cinnamon stick
½C water
275ml tin of coconut milk
300g okra
350g white fish ( I used Talapia)
Method:
Pull out a spice grinder (you can also do this in a mortar and pestle, though it will take longer). Add the coriander seed, cumin seed, cloves, chilli, chilli powder and tumeric to the grinder and whizz until it is a fine powder.
Tip the spices into the base of a large pot and heat, stirring occasionally, until you can smell the oils being released from the spices and your eyes start to sting a little.
Add the onion, garlic and oil at this point and lower the heat. Stir to cook the onion and garlic so they release their juices. You will have a dry, slightly clumpy paste of spice covered onion at the end of this step. it will smell amazing.
Tip the water in and stir to form a paste. (If you are halving the recipe, stop here and remove half to freeze).
Immediately add the star anise, cinnamon stick and coconut milk, ensuring the heat is on low. Taste it at this point and add between ¼ to ½tsp salt, depending on how you like it. You’ll notice that as you add the salt, the gravy goes from sweet and spicy to more savory.
To prepare the okra, cut off the hat at the top and the tip at the end. Cut larger pieces in half. To prepare the fish, remove any large bones and cut into 2-3 cm cubes.
Add the fish and the okra to the gravy and stir well to combine, pop the lid on and cook for about 7 minutes. Check that the fish is cooked through, if not, continue cooking until it is. Serve hot.
Aiyo! Tak boleh tahan looking at the dish. I love it so much.
ReplyDeletewow fish curry and okra, lovely combination
ReplyDelete