This post will be my last entry before I leave for my summer vacation to Malaysia tomorrow.I promised I will try to post more authentic and delicious homemade food cook by my mom as long as the Internet connection is cooperate..Well,can't wait to test my mom cooking...so long..
Well,as far as I know there are only 2 types of Pomfret:black and white..But recently when I shop for seafood and fish at fishmonger I come across Atlantic promfret,it's also know as " Brama brama" .This fish look exactly like regular pomfret,same shape and size.The only different is the color and thickness of the outer layer skin!!.The skin texture look like silver and it's quite thick.For me, I peeled the outer layer of the skin away after the fish cooked before consumed.To be honest, I think the skin look like leather,pardon my ignorance!! I think this type of fish is suitable for grilling or baked..but I preferred to cook it with vegetable curry!! Viola!!
2 Atlantic pomfret,clean and cut into 1/2
100 gm baby carrot
2 tomato,cut quarter
10 asparagus cut 2 inch
2 medium onion,peeled and cut chunk
10 red chili pepper,removed seeds and cut
4-5 tbsp sambal belacan pasta
4-5 tbsp fish curry powder(Baba's brand)
2 sprig curry leaves
1 can coconut milk(400ml)
1 cup whole milk or more if you like extra sauce
2 cube anchovies bouillon(shrimp or chicken is OK)
2 tbsp sugar
2-3 tbsp oil
salt to taste
1:Prepare a 5 qtr stock pot or wok at medium high heat.Add in oil ,curry leaves, sambal-belacan-paste and curry powder,mix well with spatula for 5 minutes.
2:When the paste is fragrant,add in coconut milk ,milk,carrot and anchovies bouillon.When the gravy bubbly boiled add in the rest of all the vegetables .Cook for another 10-15 minutes before add in sugar and salt.
3:Check the seasoning ,add in cut fish.Cook for 5-10 minutes at high heat.Do not overcooked the fish.Dish out and serve warm with rice,bread or noodles.