A Not Too Spicy Fish Curry......

I love to share here a simple fish curry that you can cook in less than an hour. This not too spicy curry will be loved by even small children by adding their favorite vegetables making it a wholesome meal by itself for those busy mothers. As I have been on a diet of chicken soup most of the time I crave for this spicy dish to whet my appetite.

Ingredients:

400 g red snapper or mackerel (deboned)

1 tbsp oil

1 onion sliced

3 cloves garlic

2 slices ginger

1 to 2 tbsp fish curry powder (lessen if cooking for small children)

1 tsp ground tumeric

1 tsp mustard seed

2 sprigs of curry leaves

A combination of 2 -3 diced vegetables : Tomatoes, pumpkin,french beans,okra, eggplant , carrots, cucumber, or lady fingers.

1 cup UHT milk or fresh coconut milk

Fish curry cooking in pot................

Method:

Season fish with some salt and pepper, leave aside. Heat a pan with oil and fry the onions, garlic and ginger til fragrant. Add in the curry powder and tumeric which have been mix into a paste with some water. Next add in washed mustard seeds and fry for a minute til fragrant

Pour in half a cup of water and bring to boil. Add in fish and vegetables to simmer for 15 minutes til fish is cooked and the vegetables tendered. Finally add in milk and salt to taste. Bring to a boil. Remove immediately once it boils as longer boiling will curdle the milk. Serve with plain boiled rice.