I craved for fish curry noodles last week and prepared it using a variety of ingredients. Fish curry can be prepared many ways. This recipe is different from the curry noodle dish I shared many posts ago. For this dish, I decided to add a little variation, that is, pulping the tomatoes and combining it with caramelized onions for an added sweetness. Use tasty, fleshy white fish like perch or snapper. The noodles used is based on preference. In this dish, I use vermicelli noodles instead of egg noodles. I suppose the latter is tastier and if you decide to use it, look for the one in the refrigerated section as it is preservative free.
Ingredients
1 large onion, sliced
3 large tomatoes, diced
250g snapper, cut in cubes
3 small sweet potatoes, diced
2 tbsp plain Greek yoghurt
1 tsbp tamarind paste
3 sprigs curry leaves
coriander, chopped finely
cumin seeds
mustard seeds
1-2 green chili, sliced
a bunch of asparagus, slant sliced
1 can coconut milk
1 cup water
1 tsp tumeric powder
2 tsp garam masala
3 tbsp curry powder
salt to taste
1/2 packet vermicelli noodles
Method
1. Heat oil in a cooking skillet at medium heat. Add cumin and mustard seeds and let them pop. Then add curry leaves.
2. Add onions and cook till they caramelize.
3. Add tomatoes and allow them to soften to near pulp.
4. Then add green chili and asparagus.
5. In the meantime, shallow fry fish in a separate pan and set aside once cooked.
6. Peel sweet potatoes, cut into cubes and cook in microwave for about 6 minutes.
7. Place vermicelli in a pot, heat water in a kettle and then pour boiling water over vermicelli to soften it. Leave it aside for 8-10 minutes before draining the noodles.
8. Add garam masala, tumeric powder and curry powder to the onion and tomato mixture. Mix well.
9. Add coconut milk and stir ingredients. Add water to slightly dilute the mixture.
10. Add salt to taste and stir.
11. Then, add yoghurt to add depth to the taste.
12. Add in fish together with the oil that it is cooked in.
13. Add tamarind paste and stir.
14. Add sweet potatoes and let the curry simmer.
15. Lastly, add coriander and stir the curry.
16. Simmer for 30 to 45 minutes before serving with vermicelli.
The ingredients can easily be found in any Asian supermarket. I like to use Ayam brand curry powder for its taste and texture and Chili brand vermicelli as it is less floury and odourless. Cook the fish curry for a day’s meal as fish leftover the next day will not taste good as it will lose its freshness. This is a delicious meal that can be enjoyed with you family or when you have guests at home. You can choose to add boiled eggs or substitute fish for chicken. Alternatively, serve with rice.