Sunday, July 5, 2009

Curry Fish

Curry is original from India but these days we can find various type of curry dishes from all over the place in the world.Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chilis, and garlic .I preferred Malaysian curry than others curry because it's full of spices and not sweet as Thai's or Japanese curries. Malaysian curries different from state to state, even within similar ethnic groupings as they are influenced by the many factors, be it cultural, religious, agricultural or economical.Since I have my own homemake sambal-belacan-paste ,it's really easy for me to cook any type of curry. In no time I can whip a pot of curry fish for my dinner.
This time I added extra fish curry powder into the gravy coz I want
to feel the kick of curry flavor.This curry fish is very simple yet full of flavor and spices.
Ingredients:
2 whole red snapper,clean and cut into 1/2
For the Sauce:
3 tbsp sambal-belacan-paste
5 tbsp fish curry powder (Babas or Nuri brand)
2 cube shrimp bouillon
2 tbsp sugar
1 can coconut milk(400ml)
1 cup whole milk
2 tbsp oil
1 sprig curry leaves
salt to taste

Vegetables:
1/2 lb,okra,remove top stump and cut 1/2 if too long
1 large onion,peel and cut cube
2 carrot,peel and cut small
2 tomato,cut quarter
handful scallion for garnishing






Method:
1:Prepared a wok or large skillet with oil at medium high heat,add in sambal-belacan-paste ,curry leaves and fish curry powder,stir fry for 1 minute or until fragrant.
2:Add in coconut milk,whole milk,shrimp bouillon ,sugar and salt.When the sauce is bubbly boil,add in all the vegetables into the coconut mixture sauce.
3:Cook for 10 minutes or until all the vegetables soft,then add in clean fish into the curry mixture.Cook fish for 5 minutes at high heat ,then check the seasoning.Do not cook the fish too long or keep stirring the fish.
4:Once the sauce is bubbly boil again,shut off the heat or remove the pot from heat.
5:Dish out and sprinkle with scallion and serve warm with rice.

Note:

You can use any type of fish or any type of vegetables you like: eggplant,cabbages and etc.





4 comments :

carmencooks said...

Yum - I love fish cooked this way!

noobcook said...

Of all the curries, I think I like fish the most. I need at least two plates of rice for this dish hehe

tigerfish said...

More rice, please!

Anonymous said...

this curry fish recipe is yummy...do you have recipes for lamb or mutton curry? :D

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.