At the farmers market this week, I bought some snapper fish wings. They are much cheaper than fish fillets but are so delicious - the flesh is sweet and there are no bones. They are easy to pull apart when cooked.I decided to make a spicy curry that is also sour, sweet and savoury. Added some green prawn and tomatoes to the fish. Okra and brinjal / eggplant would go well with this curry but as there were none in the fridge, I substituted with zucchini and napa cabbage.

Video Link: https://www.youtube.com/watch?v=iucqri_m48U

INGREDIENTS

• 2 pieces of white fish fillets or fish wings

• 6 green prawns with shells

• 2 tomatoes (quartered)

• 1 zucchini (cut into rounds) - use okra or brinjal /eggplant, if available

• 4-5 leaves of napa cabbage (sliced)

• 3 tablespoons oil

• Spice paste - Pound together:

  • 2-3 shallots

  • 2 cloves garlic

  • 2 fresh chillies

  • 1 inch fresh turmeric (sliced)

  • 1 inch fresh ginger

  • 2 tsp coriander powder

  • 1 tsp cumin powder

  • 2 tsp sweet paprika (substitute with chilli powder if you prefer your curry hot)

  • 1 Tbsp lemon grass powder

• Seasoning

  • 1 teaspoon tamarind puree

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 tablespoon light soya sauce

  • 1 teaspoon fish sauce

• 1 tablespoon dried prawn (soaked in hot water & pounded)

METHOD

1. Heat oil in a saucepan on low and sauté spice paste until fragrant, about 3 minutes.

2. Add tomato and fry for a couple of minutes. Add 2 bowls of water and bring it to a boil.

3. Add dried prawn and continue to simmer.

4. Add seasoning and adjust seasoning to your taste.

5. Add zucchini & napa cabbage. Cover and simmer for a few minutes.

6. Add prawn and then fish. Cover and continue to simmer for 7-8 mins. Cook till prawn turn red and fish is opaque.

7. Turn off heat and serve with steamed rice.