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.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Using a vegetable peeler, peel some of the tough skin off drumsticks. Cut off the ends and then cut drumsticks into 3-inch lengths.
- 2
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.
- 3
Pour in water, cover, and bring to a boil. Remove lid. Add drumsticks, cover, reduce heat, and simmer for 10 minutes.
- 4
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.
- 5
Add salmon, cover, and continue to cook for another 10 minutes. Turn off stove.