Drumstick Fish Curry
Ever tasted the flesh and crunchy wing seeds of the pods (a.k.a. drumsticks) of the moringa oleifera tree? Try this Drumstick Fish Curry.
Keyword : drumstick curry, fish curry
Servings:
Calories: 585kcal
Ingredients
- 6 drumsticks (moringa oleifera)
- 3 tbsp vegetable oil
- 1 large red onion (thinly sliced)
- 2 cloves garlic (thinly sliced)
- 1 inch ginger (julienned) (30g)
- 1 sprig curry leaves (stem removed)
- 3 tbsp fish curry powder
- 1½ cups water (360ml)
- 1 cup coconut milk (480ml)
- Salt to taste
- 2 jalapeno (green) peppers, seeded and cut into half lengthwise
- 3 tomatoes (cut into wedges)
- 1½ lbs salmon steaks / tenggiri steaks (675g)
Instructions
- Using a vegetable peeler, peel some of the tough skin off drumsticks. Cut off the ends and then cut drumsticks into 3-inch lengths.
- Heat vegetable oil in a medium sized pot. Fry onion, garlic, and ginger and curry leaves in hot oil until fragrant, about 3 minutes. Add fish curry powder and continue to stir for another 2 minutes.
- Pour in water, cover, and bring to a boil. Remove lid. Add drumsticks, cover, reduce heat, and simmer for 10 minutes.
- Pour in coconut milk. When the liquid comes back up to a boil, season with salt. Add tomatoes and jalapeno (green) peppers. Cover and continue to simmer for another 5 minutes.
- Add salmon, cover, and continue to cook for another 10 minutes. Turn off stove.
Nutrition
Calories: 585kcal
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