Fish Curry with Yogurt
When it comes to pleasing your family, you can never go wrong with fish curry!
|2 tablespoons||corn oil|
|500 g||ikan tongkol, cleaned and washed|
|2||red chillies, blended|
|10 g||ginger, blended|
|2||yellow onions, blended|
|1 teaspoon||mix herbs (a typical mix includes equal parts of basil, marjoram, oregano, rosemary, sage, thyme)|
|1 string||curry leaves|
|2 tablespoons||chilli powder|
|2 teaspoons||cumin powder|
|½ teaspoon||black pepper powder|
|3 tablespoons||coriander powder|
|½ teaspoon||fennel powder|
|3 teaspoons||NESTLÉ Natural Set Yogurt|
|1 teaspoons||MAGGI® CukupRasa™|
|30 g||tamarind, dilute with 100 ml water|
Begin by heating up the corn oil in a pot.
- Then, add in the red chillies, ginger, yellow onions, mix herbs, curry leaves, chilli powder, cumin powder, black pepper powder, coriander powder and fennel powder. Stir fry it all together until it becomes fragrant and the oil separates.
- Next, add in the NESTLE Natural Set Yogurt, MAGGI® CukupRasa™, water and diluted tamarind followed by the fish.
- Bring it up to a boil and then let simmer for 10 minutes.
- Serve this delightful curry while still hot for your whole family to enjoy together. Also, take note that fish curry tastes even better the next day!