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INGREDIENTS :
- 1½ lb of your favorite fresh fish - cut into steaks, fillets, large cubes, kept
whole - if you wish for small size fish
- 4 tbsp
Malaysian fish curry powder
-
1-2 tbsp chili powder, or to taste
-
2 tbsp cooking oil
-
2 med onions [1 finely minced and 1 cut into thick slices]
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3-4 tbsp tomato paste or one large ripe tomato, diced
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4 cloves garlic, finely minced
-
½ cup
coconut milk
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1-1½ cups water
-
2 assam gelugor [tamarind
skins] [Substitute: juice of half a lemon]
-
1½-2 cups of your favorite vegetable for fish curry -
brinjals [Japanese
eggplant] cut into
1½ inch pieces or
small whole
okra [ladies fingers]
-
1 tsp sugar
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To Prepare :
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In a small bowl, combine
curry powder and chili powder,
add a few tbsp of water and mix into a thick paste
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In a
wok
or pot, heat
ghee or vegetable oil on
high, stir-fry
minced onion until lightly browned, add garlic and stir-fry for a few seconds
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Add curry paste, reduce heat to low, stir-fry
until quite toasted and oil starts to ooze from paste - do not burn!
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Add tomato paste or diced tomato, coconut milk, water, sugar and season with salt , bring to a slow boil
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Add brinjals, potatoes or okra, simmer until vegetables are par cooked
- Add fish and sliced onions, cover and simmer gently
- When fish is just done, remove promptly from heat, let stand
for 15 mins [for flavors to meld]
- Serve with
bread,
roti
or
steamed rice
Variation : Use any of your favorite fish - Mackerel, Sea Bass, Grouper, Red Snapper, Catfish, Basa, Halibut, Swordfish, Mako, Bream, Tilefish, Tilapia or Salmon.
This recipe is also suitable for canned fish, such canned sardines [the
'oval-shaped' can of sardines in tomato sauce]. |
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