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Fish Curry
Malaysian Sauce to serve over Rice or Bread! |
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500g (5 med pieces) tenggiri/kurau fish (other fish will do such as catfish)
60g (2 Tbls. fish curry powder, mixed with a little water
10g (7cm) ginger
40g (8 pips) garlic
60g (6) shallots
Blend the ginger, garlic, and shallots together.
10g (1/2 tsp.)mustard seed
10g (2 tsp.) fenugreek seeds
10g (1 stalk) curry leaf
15g (1 1/2 Tbls.) vegetable oil
50ml (1/4 cup) hot water mixed with 30g (1 Tbls.) tamarind
50 ml (1/4 cup) hot water
100g (1) tomato, sliced into 6 pieces
50ml (1/4 cup) low fat milk or coconut milk
70g (5)ladys fingers, sliced into 2 inch lengths, salt to taste
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1. Heat oil.
2. Saute mustard and fenugreek seeds. Add curry leaf and blended paste. Fry until golden and fragrant.
3. Add curry powder mixture and stir fry until crisp.
4. Stir in tamarind juice and salt. Bring to a boil.
5. Add fish and ladys fingers. Allow to cook.
6. Add tomato and cook for 5 minutes.
7. Stir in low-fat milk, and bring to a boil for 1 minute.
8. This Malaysian dish can be served with rice or bread!
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Preparation Time: |
Serves: 5 |
| Recipe Origin: Malaysia |
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Submitted by: |
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Dean
Malaysia |
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| This recipe has been viewed 18549 times. |
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