FooDcrazEE - cooks

Back with a small cooking thingy. Cooked some fish curry with the guidance of an Indian friend - he's a cook in a kitchen somewhere in KL...not telling you guys where as it was supposed to be a P&C thingy.

Sorry about the blur picture. Can anyone guide me about the camera phone ? I just wants to take a clearer picture instead of this stupid NOOBy...picture - chuckle !

For the ingredient


Red Snapper - I used various parts of the fish. 1/2 a head and in short, half a fish.

For Curry Paste
Dried Chilli - 10 numbers
Coriander Seed - abt 2 tablespoon
Cumin Powder - abt 1 tablespoon
ginger - 1 inch
garlic 2 cloves
tamarind paste - 1 dessert spoon
tumeric powder - 1 teaspoon
water

grind to a paste or blend all the above ingredient to a paste. Water - use your discretion

Onion - 1 large , sliced
Tomato - 2 nos, chopped
Evaporated Milk
Oil
Brinjal,Long Beans and Cabbage - up to your discretion


Rub the fish slices with some salt and urmeric powder. Keep aside for 5 minutes. Wash well and drain. To remove muddy taste or fishy smell.
Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes and vegetables. Fry briefly.
Add the milk and water. Bring to a boil. Season.Add the fish. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.

Cheers !