Ingredients
- 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
Method
- 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.
