I never tot I was gonna get a fair bit emotional on a recipe. Both my parents have some sort of Indian influence or mixture. Mom’s granddad is from Pondi Cherry. Mom has been sharing how her granddad was the one who trained her in her curry making. My Papa loved my moms curry. As a little boy we would have this dish at least 2 or 3 times in a week. And the remaining gravy would be kept in the fridge as for breakfast the spicy, sour fragrant gravy goes extremely well with toast and butter. There’s this special fragrant and comforting taste to moms curry. Mom says the secret is to “Tumis” or to gentle fry the spices before adding in the liquids .
A very vivid memory of sambal belacan, white rice and curry would easily jog me to a little 2 room flat in Taman Tun Aminah, Johor. Where mom would make me intricate lunchbox meals and life was so much simpler then. It was just papa, mom and me. This dish is also so very popular during family gatherings. This dish reminds me of happiness, this dish reminds me of family. I can’t understand why it took me this long to learn this dish. As I was cooking this dish there was an internal conflict. I wanted to learn this taste, this heritage and keep it going. At the same time I didn’t want to perfect this taste as I scare the day would come where I’ll loose that comforting taste. So today I’m sharing a part of my family with you. Today I cooking “Meen Curry” or fish curry.
Ingredient
Mustard seed
Curry leaves
Onion
Garlic
Ginger
Tamarind juice
Baba’s fish curry powder (spicy)
Brinjal
Lady fingers
Tomato
Green cili
Coconut milk
Fresh fish
Shot on GoProHERO8
Edited on GoProApp
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