Discover some of Aunty Kel's recipes here! We will continue to share her favourite dishes along with key tips from the chef herself. May you enjoy the zesty flavourings of each and every dish :)
To complement this, a side stir fried vegetable dish and some fried fish cutlets would be just heavenly!
500g mackerel fish, cut into cubes (3x3cm)
4 tbsp oil
4 shallots, sliced
4 cloves of garlic, sliced
1 tbsp ginger, sliced
1 tsp salt
1 large tomato, sliced
1 green chilli, sliced
1 tsp mustard seeds
1 tsp fenugreek seeds (methi)
1 tsp fennel powder
1 tbsp of tamarind
2 stems of curry leaves
200 ml of thick coconut milk
4 tbsp of Aunty Kel’s Fish Masala
1 tsp of Aunty Kel's Chilli Powder
2 medium sized brinjal / aubergine (optional)
7-8 ladies finger / okra (optional)
Mix the tamarind with 50 ml of water, sieve it to get the tamarind extract and keep aside.
Mix the fish masala and curry powder with 50 ml water and keep aside.
Heat oil in cooking pot
If you are using brinjals or ladies finger, shallow fry for 2-3 mins and take it out
Add in fenugreek seeds, mustard, fennel and half of the curry leaves.
Then add shallots, garlic, ginger and fry till they become golden brown
Add in salt, tomatoes, green chilli and 200 ml of water
After 2-3 minutes, add the fish masala and chilli powder paste.
Once the oil has surfaced, add the tamarind extract and continue to cook on a slow fire.
When it comes to boil, add coconut milk
Once it begins to boil again, add the fish
After 5 minutes, add the remaining curry leaves, brinjal or ladies finger
Allow it to cook for another 5 minutes.
Serve hot with rice