This Mangalorean fish curry brings the heat – and the comfort - Made with tamarind, coconut milk and a good hit of chilli, ...

Known for its gentle, yet flavourful jhol (light curry), the Assamese Masor Jhul is the perfect antidote to the summer heat.

Add tomatoes and simmer until fish is flaky and tomatoes are heated through, 1-2 minutes more. Season with salt. Serve curry over warm rice.

This fragrant fish curry, a staple in Kelantanese and Terengganu cuisines, is often served alongside nasi dagang, a unique rice dish steamed with coconut milk and fenugreek.

Cut into portions and reheat whenever you want. Prepare the curry. Allow the fish to sit at room temperature for about 15 minutes. This will help with an even cook. Into a saucepan over a medium ...