I love Mummy’s curry and every time she cooked it I said I would watch and learn. In fact my actual words were “I’ll recipise it.” One day. And it went on and on. Not that I couldn’t cook fish curry, I couldn’t cook it so it would turn out like Mummy’s fish curry. Plus, every time I cooked it, it would turn out different! I’d get it right purely intuitively. And I was tired of that.

So one day in 2009, I followed her around her wet kitchen, watched her, weighed and measured everything, took pictures and took notes! And this post is the result.

After recipising it, I tried cooking it on my own at the apartment and the result was…..THIS…fish curry that looked and tasted exactly like Mummy’s!

INGREDIENTS

2 – 3 slices of “ikan tenggiri” or king fish
2 tomatoes, quartered
2 – 3 ladies’ fingers, each cut into two
3 – 4 fresh “belimbing”, if available
1 strip of fresh curry leaves or a handful of dried leaves as substitute
25 gms curry powder (Babas curry powder is great!)
25 gms of “santan” powder (coconut milk powder, “Santan” brand or other)
Golf ball size “asam jawa” (tamarind pulp)

This is how to prepare the curry in pictures:

Serve hot with white rice!