Nyonya Curry Fish
Overdue post. I cooked this for dinner few months ago and totally forgot about it.
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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)
1/2 bunga kantan, sliced thinly (optional)
Salt to taste
Sugar to taste (I used brown sugar)
40g tamarind pulp
40g tamarind pulp
500g/ml water
6 ladies fingers, boiled
1 big onion, quartered
1 tomato, quartered
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:
- Blend the spice ingredients in a food processor until fine. Set aside.
- Dilute tamarind pulp in 500g/ml water and strain with a stainer. Set aside.
- In a wok or pot, heat oil over medium heat and saute ground spices paste until fragrant.
- 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.
- Season with sugar and salt to taste. Add in the boiled ladies fingers.
- Serve hot with steamed rice.
Notes:
- I omitted belacan to keep it healthy but adding belacan would enhance the flavour.
- The amount of water is just a guideline. You may use less or more depending on the consistency you like.
2 comments
Healthy dish ��
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