Chef Norman's Aromatic Fish Curry

Name: Chef Norman's Aromatic Fish Curry
Cuisine: Indian, Asian
Ingredients: 4 tbsp vegetable oil; 200g aubergine, cut in half lengthwise then cut into 5cm wide 1⁄2 tsp fennel seeds; 1 tsp black or brown mustard seeds 5 bay leaves, or 2 stalks of curry leaves; 2 banana shallots, thinly sliced; 2 red chilies, cut in half lengthwise 1 tsp white sugar; 1 tsp fine sea salt; 2 tbsp tamarind paste; 500g mackerel fillets, cut into 5cm wide; 200ml coconut; 1 tomato, quartered; 30g ginger; 5 garlic cloves; 2 medium onion; 1 medium tomato; 5cm fresh turmeric, or 1 tsp ground turmeric; 2 tbsp coriander seeds; 1 tsp fennel seeds; 1⁄2 tsp cumin seeds; 1⁄2 tsp fenugreek seeds; 1 tsp black peppercorns; 5cm cinnamon stick; 1 star anise; 6 dried chillies, cut into small pieces

5 steps

This recipe was submitted to Cook the Commonwealth by Norman Musa, an internationally recognised chef and promoter of Malaysian cuisine. If you enjoy cooking this, why not check out his new cookbook, “Bowlful: Fresh and vibrant dishes from Southeast Asia". Preparing ground mixed spices from scratch makes a curry very fragrant and aromatic. For this fish curry, mainly fenugreek and together with other spices give the strong flavour to the curry and compliment well with the fish. Choosing the right fish for the curry is important too, always choose the oily fish and other type you can use are salmon, sardines, trout and herring.

Updated at: Thu, 17 Aug 2023 07:02:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories492.1 kcal (25%)

Total Fat28.5 g (41%)

Carbs31 g (12%)

Sugars11.2 g (12%)

Protein30 g (60%)

Sodium960.4 mg (48%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Toast the spices on a low heat for 30 seconds until fragrant and grind until fine smooth. Combine both ingredients in a medium bowl and mix well. The spice paste is ready.

Step 2

Heat up 1 tablespoon of oil in a medium saucepan over a medium heat and cook the aubergine for 3 minutes on each side until wilted. Turn off the heat, scoop out to a plate and set aside.

Step 3

Using the same pan, heat up the remaining oil on a medium heat, Sauté the fennel, mustard, bay leaves, shallots and chillies for 3 minutes until fragrant and shallots turning golden brown.

Step 4

Stir in the spice paste mixture and cook for 5 minutes on a low heat, stirring once or twice. Add the sugar, salt and tamarind. Give a good stir and gently place the fish together with 300ml of water. Bring to a boil then lower the heat to low and continue cooking for 2 minutes.

Step 5

Next add the coconut milk, tomato and aubergine and cook for 3 minutes. Turn off the heat and transfer to a serving bowl. Serve with jasmine rice.

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