• 15 shallots
  • 5 cloves garlic – cut into thick slivers
  • 1/2 teaspoon halba or fenugreek seeds
  • 1 big onion – sliced
  • 1 tomato – cut into wedges
  • 2 sprigs curry leaves
  • 2 tablespoons fish curry powder
  • 1 tablespoon kurma curry powder
  • salt to taste
  • 1/2 cup coconut cream (optional)
  • 1 to 1/2 cups water
  • 3 chillies – halved and seeded, or 6 bird’s eye chillies
  • coriander leaves – cut into 5cm length
  • 2 tablespoons cooking oil


  1. Heat cooking oil in a pot and put in the fenugreek seeds. Once it starts popping, add the sliced onion and curry leaves. Fry a little until aromatic, the add the curry powder, salt and a little water. Allow to simmer until the oil surface.
  2. Add shallots, garlic and coconuts cream, if using, and water. Cover and simmer. Cook uncovered for about 5 minutes, then put in the tomatoes, chillies and coriander leaves.
  3. Cook for another minute or two, turn off the fire and allow to stand for about an hour before serving to allow the curry to develop its flavour.

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