Salt Fish Curry in Clay Pot

  
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Salt Fish Curry In Clay pot

Ingredients:
½ kg salt fish bones
2 tbsp oil
¼ tsp fenugreek
1 spring curry leaves
1 large onion (sliced)
2 cloves garlic, crushed
2cm piece ginger, shredded
2 tbsp fish curry powder, mixed with a little warm water to form a paste
1-2 cups tamarind water (mix 1 tbsp tamarind pulp with water and strain)
2 tomatoes, quartered
2-3 green chilies (slit ends)
Ladies fingers or long beans (optional)
 
Method:
  1. Wash salt fish bones slightly and drain.
  2. Heat oil in a clay pot and sauté the fenugreek and curry leaves, then add the sliced onion, garlic and ginger and fry until lightly browned.
  3. Mix in the curry paste and stir.
  4. Reduce heat, then add in the tamarind water, tomatoes and green chilies.
  5. Bring to the boil and simmer gently until tomatoes soften.
  6. Add ladies fingers or long beans (if using) and bring to the boil.
  7. Add in the salt fish bones and boil the curry again. Turn off the heat, cover clay pot and leave for 1-2 hours before serving. Extra salt need not be added to the curry.
 
 
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