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Skate Curry With Ladies Fingers

Skate Curry With Ladies Fingers

Curry Fish Curry F&N Evaporated Milk Ladies Finger

10 mins


Prep + Cook Time

30 mins


10 Ingrediants

Serving Size

4 serving

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5 shallots, sliced

4 cloves garlic, sliced

1 cm ginger, sliced

3 Tbsp fish curry powder

1 tbsp chili powder

1 tbsp tamarind paste

500 ml water

4 tbsp oil

½ tsp whole “fish” spices *

1 sprig curry leaves

1 round eggplant, cut into wedges

2 small tomatoes cut into wedges

400 - 500 g skate **, cut into 5 cm chunks

6 - 8 small ladies’ fingers, trimmed

1 green chili, split lengthwise,

80 ml F&N Evaporated Milk

Salt to taste


  1. Place shallots, garlic and ginger in electric blender with 4 tablespoons of water and whiz finely.
  2. Combine curry powder and chili powders with 5 tablespoons of water to make a paste, set aside.
  3. Squeeze tamarind pulp in water, discarding seeds and membranes.
  4. Heat oil and fry fish spices and curry leaves for 5 seconds. Add ground shallot/garlic/ginger and cook till fragrant. Stir in curry paste and cook over low heat for 6 – 8 minutes until well cooked.
  5. Add tamarind extract. Bring to boil and add eggplant and tomatoes. Simmer on medium heat for 6 minutes before adding fish, ladies’ fingers and green chili. Cook 5 minutes, add F&N Evaporated Milk and taste with salt.
11 months ago