How to Make Delicious Mdm Lidia J. Fish Curry

Mdm Lidia J. Fish Curry.

You can cook Mdm Lidia J. Fish Curry using 20 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Mdm Lidia J. Fish Curry

1. It's of A. Fish.
2. It's 500 g of (or more) fleshy type of fish.
3. It's 2 tsp of turmeric powder.
4. It's 2 tsp of salt or chicken seasoning powder or chicken bouillon.
5. It's of B. 1 tbsp Mixed spices - panch poran, see pic & link.
6. You need of C. To be sautéed - All thinly Sliced.
7. It's 1 of red onion.
8. It's 1 of brown onion.
9. It's 3 of garlic.
10. It's of D. Blended Paste.
11. It's 1 of red onion (medium size).
12. You need 1 of small brown onion.
13. It's 3-4 of garlic.
14. You need 2 inches of ginger.
15. Prepare 4-5 of dried chillies (adjust accordingly).
16. You need of E. 1/2 C BABA'S FISH CURRY POWDER - see pic.
17. Prepare of 👉🏻 mix with 1/2 cup of water to make curry paste.
18. Prepare of F. 1 tbsp Tamarind juice or 1 tsp pure tamarind paste.
19. It's of Notes:.
20. It's of Fish we usually use: Barramundi, spanish mackerel.

Mdm Lidia J. Fish Curry instructions

1. Ingredients below. Tamarind missing in the pic..
2. A. Slice fish and combine it with everything in A. Fry or deep fry fish until JUST cooked. Keep aside..
3. B. Prepare store bought panch poran or mix it yourself. See link. Keep aside. (see recipe).
4. C. Thinly slice all ingredients in C - red onion, brown onion and garlic. Keep aside..
5. D. Blend all ingredients in D with 1/3 cup of water into a very fine paste..
6. E. Mix BABA'S FISH CURRY POWDER with enough water to make a thick paste..
7. F. To make a thick tamarind juice, mix a tsp of seedless tamarind paste with 2 tbsp hot water. Remove all bit and pieces of tamarind skins and pieces, keeping only the juice..
8. Cooking the fish curry - Heat 1/3 C - 1/2 C of cooking oil in a wok or deep pan. Add panch phoran (B). Once it starts to pop, add all slices ingredients in (C). Sauté until translucent. Add blended ingredients (D), stir a few minutes, followed by fish curry paste (E) and then tamarind juice or paste (F). Continue stirring until this paste is looking oily or the paste is separated lightly from the oil..
9. Add 2 - 3 cups of water. Best to start with 2 cups of water and add another as you go, depending how thick you want your curry to be. This curry however will thicken once cold. Next, Add 2 tsp chicken seasoning powder or chicken bouillon. Bring to a boil. Taste the gravy and adjust seasoning to taste. Lastly, add the fish. Leave to boil. Remove from the heat and serve warm..