Salted Fish Curry

This is one of those times when I stand quietly aside as my mom takes over the kitchen. Traditional Indian Curries and the "proper" spices used in it to enhance the meat, seafood etc were never quite my culinary thing.

Salted fish curry is one of those that are considered a "poor man's curry." I've never in my life seen it served at a function or family gathering. But there's something about it despite it's simplicity (in my book, the best way is eat it with white rice and a side of sour plain yogurt) that keeps us drawn till the very last finger lick!

Salted Fish Curry
Ingredients:
Salted fish pieces
Round eggplant - quartered
Tomatoes - quartered
Coconut milk - 2 cups
Onions - sliced
Garlic - sliced
Curry leaves
Fish curry powder - 1.5 tbsp
Fenugreek seeds - 1 tsp
Tamarind - 1 tbsp mixed with 1/2 cup water

Method:
Soak salted fish pieces in hot water for at least half an hour to reduce the saltiness. Fry eggplant quarters till browned on all sides and take aside. Drain and dry fish pieces then fry until all sides are browned. In a wok, heat a little bit of oil and stir fry fenugreek seeds, onions, curry leaves and garlic. Stir in curry powder. Add coconut milk and mix well. Add in salted fish, eggplant, tamarind juice and tomatoes and leave to simmer.