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Salted Fish Curry

600g salted fish, preferably the head or bones with some meat, soaked in water for about an hour and drained
120g salted anchovies, washed and drained
300g mok cek beans or butter beans (In Tamil, it is known as mochokotai)
1 radish, cut into 2cm wedges
2 round brinjals, cut into 6 wedges each
2 tomatoes, cut into 6 wedges each
100g spinach stalks, cut into 5cm lengths
100g averakai or flat beans, also known as kacang sepat India (can be found at Indian vegetable stalls)
1 pod garlic, peeled and cut into 1cm thick slivers
2 onions, sliced
2 sprigs curry leaves
5 green chillies, halved and seeded
3 tablespoons fish curry powder
1 tablespoon kurma curry powder
3 tablespoons thick tamarind juice
1 cup coconut cream
3 tablespoons vegetable oil
1 tablespoon halba or fenugreek seeds

In a large pot, heat the oil and saute the fenugreek seeds, onions and curry leaves. Add the garlic, fish curry powder and kurma curry powder, tamarind juice and salt (optional).

Stir until fragrant.

Add all the other ingredients in batches, mixing well with the spices, then add the coconut milk and make up liquid with water until the ingredients are covered by the curry.

Let the curry simmer on a slow fire once it starts to boil for about half-an-hour. Keep aside overnight and reheat just before serving.

This dish is best eaten with hot rice or string hoppers and bread.

Thanks to Faridah Begum
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