- 1/2 cup oil
- 1 sprig curry leaves
- 1 can of Ayam Brand™ Mackerel in Tomato Sauce 425g
- 1 tomato, quartered
- 2 ladies fingers, diced
- 1 small brinjal, diced
- 1/4 cup tamarind juice
- 200ml Ayam Brand™ Coconut Milk
- Salt & pepper
MIX AND GRIND
- 5 shallots
- 4 cloves garlic
- 2cm piece of ginger
- 2 tbsp Fish Curry Powder
MIXING & FRYING
In a pot, heat up the oil and stir fry the curry leaves.
Then add in the ground ingredients from the blender.
Use rubber spatula to scrap off all the bumbu and stir fry it until fragrant.
Add the tomatoes, the ladies fingers and the brinjal pieces.
Then add the tomato sauce from the mackerel can, the tamarind juice and half of the
coconut cream and season to taste.
For a rich curry, allow the gravy to thicken.
Then add the mackerel and the balance of coconut cream to keep the coconut aroma.
Let it simmer for another 2 – 3 minutes and stir it gently so you do not break the fishes
Garnish with slice chillies to give a nice colour combination and serve it with warm rice.