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Fish curry is a staple in a lot of Asian countries and is made in various ways using different locally available ingredients.
1.
Heat the oil in a pan on medium heat.
2.
Add fenugreek seeds and cook until they smell aromatic (1-2 mins)
3.
Add the onions and cook until they turn golden brown
4.
Add the grated ginger and minced garlic, cook until aromatic (1-2 mins)
5.
Add the cumin powder, red chilli powder, turmeric powder and ground coriander to the pan. Cook the spices for about 2 minutes to let the flavours release.
6.
Add the tomatoes and simmer until a gravy forms.
7.
Add the water and bring the mixture to another simmer. Cook for 5-7 minutes to let the flavours combine.
8.
Stir the fish chunks into the sauce and cover for 10 minutes to let the fish cook nicely or until it flakes easily.
9.
Add the lemon juice and Salt it to taste before serving.
10.
11.
12.
Tip
Before storing, let the fish curry cool completely then keep leftovers in the fridge in an air-tight container. To ensure its freshness, finish off within 2-3 days.
Cost-saving tips