1 tbsp fenugreek tea (consists of fenugreek, white cumin/mustard and mustard seeds)
2 stalks curry leaves
2 slices asam gelugur
2 eggplants, cut and half-fried
3 tomatoes, halved
½ cup coconut milk (use carton coconut milk)
Salt, sugar and seasoning powder (if preferred)
2 red / green chillies, halved but not separated.
Instructions
Clean the fish, marinate with lime and salt, wash and drain. Combine the fish curry spices and the ground ingredients. Mix well.
Heat ½ cup cooking oil in the saucepan, saute the sauteed ingredients until fragrant. Add the spices that have been mixed in previous step until oil separates. Turn to low heat.
Add water (approximately 700ml, or according to preference) and stir. Bring to a boil, if you prefer. Put in the fish, asam gelugur and season with salt, sugar and seasoning powder.
