Fish Curry (Aunty Lee's Version)

I finally picked up the phone and got Aunty Lee to share her famous fish curry recipe with me. She has always said that it's an easy recipe and by the time I got off the phone with her I realised that she was right.

This fish curry has no coconut milk and can be made in less than 30 minutes. We had it for lunch today with some fried fish, cabbage stir fried with carrots and papadums. It was simply lovely, thanks Aunty Lee for sharing.

5 pieces of fish cutlets (I used Tenggiri)any firm white fish will do
5 medium sized onions blended with 6 pips of garlic, and inch of ginger and some water. When it is well blended add 2 green chilies and some curry leaves and blend coarsely.
4 tablespoons plain chili powder
One lime sized or more of tamarind mixed with a small bowl of water
2 tablespoons fenugreek
3 tomatoes quartered
4 green chilies sliced long
1 glass of water
Salt

In a pot heat oil and add the fenugreek as soon as it splutters add the blended ingredients and stir well till aromatic. Add the plain chili powder and quickly stir to incroprate well for about 3-5 minutes (add a little water if too dry), after 3 minutes of so add half the water and cook on low heat for about 7-9 minutes, then stir well before adding the rest of the water and the tamarind, season with salt. Bring it to a boil before adding the fish pieces and the sliced green chilies. At the next boil add the tomatoes, extra curry leaves, remove from the fire and cover with lid until ready to serve. The longer it sits the better it will taste!