Nyonya Curry Fish

by - October 15, 2019




Overdue post.  I cooked this for dinner few months ago and totally forgot about it. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Nyonya Curry Fish Recipe


INGREDIENTS:

250g fish (1 big piece of snapper)
2 tbsp cooking oil
200g coconut milk
4 kaffir lime leaves crushed
1/2 bunga kantan, sliced thinly (optional)
Salt to taste
Sugar to taste (I used brown sugar)
40g tamarind pulp
500g/ml water

6 ladies fingers, boiled
1 big onion, quartered
1 tomato, quartered

Spice Paste to be ground:
6 (60g) shallots
2 cloves garlic
1 inch ginger
1 inch lengkuas
1 knob turmeric 
4 stalks lemongrass, use the white part
8 dried red chillies, soaked in hot water and seeded
1/2 tbsp coriander powder

METHOD:
  1. Blend the spice ingredients in a food processor until fine.  Set aside.
  2. Dilute tamarind pulp in 500g/ml water and strain with a stainer. Set aside.
  3. In a wok or pot, heat oil over medium heat and saute ground spices paste until fragrant.
  4. Add coconut milk, tamarind water and kaffir lime leaves.  Lower the heat and simmer for 6  minutes. Add in the fish, onion, bunga kantan and tomato, continue to cook for another 6 - 8 minutes. 
  5. Season with sugar and salt to taste.  Add in the boiled ladies fingers.
  6. Serve hot with steamed rice.

Notes:
  1. I omitted belacan to keep it healthy but adding belacan would enhance the flavour.
  2. The amount of water is just a guideline. You may use less or more depending on the consistency you like.

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