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Tuesday, 30 April 2013


Hello are you doing today?? It's raining heavily here at my place now....Hopefully it will stop by the time I have to leave back home.....I have a strange feeling that its gona be a mess on the road today....after rain (if my prediction is right) and tomorrow is public you can guess how its gona be!! eeeerrrrrr!!!!

OK back to my story for today....SURA MEEN@BABY SHARK. My mum is the reason of my love towards sura meen dishes. She makes super delicious sura meen curry and her sura meen sambal (fish in spicy chilly gravy) is another hit in our family!! Until today I must admit that none of us (me and my other three sisters) can never cook as fast as my mum or beat the taste of her cooking.....

My mum loves cooking and is so devoted to it that she can rise up so early in the morning, at times by 4am plus to prepare yummy indian breakfast usually idli or dosa being her favourite with atleast two types of chutney and on the same day she will finish cooking lunch by the time breakfast is over!!! i wish I can do that too...hahahahaha!!

This sura meen curry is a simple fish curry without using coconut milk or any creamer and it's only added with tomato and that's all!! Simple curry with very less ingredient but taste so good. I'd prefer my curry a little not too watery though....had this with simple stir fry spinach and papadam. My boys loved the mild taste of the curry...I made it less spicy because of them anyway!! I too deep fried the fish a little before adding it to the curry so that it doesn't break easily. Loved the taste!!


Ingredients :-
2 - sura meen/baby shark ~ skinned and cut into medium size
2 - ripe tomatoes ~ cut into wedges
1 - red onion ~ chopped
3 cloves - garlic ~ cut into strips
1/2 tsp - fenugreek seeds
1/2 tsp - fennel seeds
1 - red chilly ~ chopped
4 tbsp - fish curry powder
2 tsp - chilly powder
1/2 tsp - turmeric powder
tamarind paste ~ as needed
salt to taste

Note :-
Pls adjust the curry powder measurement to your taste

Method :-

  1. Rub some turmeric powder and salt to the sura meen pieces and deep fry in hot oil and dish out. Ensure that the fish is not overly done. I recommend to use non stick pan.
  2. In a separate deep wok, heat little oil and add in the chopped onion and garlic. 
  3. Fry till a little brown and add in the fenugreek and fennel seeds, chopped chilly, tomatoes (use 1 tomato first) and curry leaves.
  4. Fry till the tomato becomes mushy and add in the fish curry powder, chilly powder and turmeric powder. 
  5. Lower the flame and mix well. Add in a little salt too.
  6. Once oil floats a little add in required water for the curry and cook covered.
  7. After about 3 mins add in the fried fish pieces and the balance 1 tomato. Cook uncovered for about 2-3 mins.
  8. Lastly, add in the tamarind paste mixed with water and check the seasoning. 
  9. After a boil, off the stove and ready to be served. ENJOY!!

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