Recipe: Curry Fish

Curry Fish

Ingredients:

  • 600g ikan tenggiri, cut into 1.5cm thick slices
  • 2 cloves garlic, sliced thinly
  • 2 big onions, sliced thinly
  • 2 tbsp tamarind, add 1/2 cup water, squeeze and strain the juice
  • 1 sprig curry leaves
  • 1/2 cup pati santan
  • 1 cup general santan
(A): 1 1/2 tbsp chilli boh, 1 tsp tumeric powder, 1 tsp coriander powder (ketumbar).
(B): 1/2 tsp mustard seeds (biji sawi), 1/2 tsp fenugreek (halba), 1/2 tsp cummin seeds (jintan putih).

(C): 2 tomatoes (halved), 2 brinjals (halved lengthwise, then cut into 4cm pieces), 2 green chillies (cut into halves and remove the seeds).

Method:

HEAT oil in pan, fry garlic and onions till soft. Add in (B) and fry for a minute. Mix in (A) and curry leaves and fry until fragrant.

Put in general santan, tamarind juice and (C). Bring to a boil and add a pinch of salt. When brinjals are cooked, add in fish. Cover and bring to a boil. Pour in pati santan and simmer for 2 to 3 minutes. Serve hot.

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