MY SUNDAY LUNCH MENU - PENANG FISH CURRYWITH MANGO, SAMBAL UDANG PETAI AND COCKLES AND FERN SHOOTS SALAD

I am going to run this short, I have been trying to make the entry since yesterday, however couldn't made it due to other commitment. 

These were our Sunday lunch and our family favorite.

Curry, Shrimp Sambal and Cockles Kerabu seem to be a good combination for lunch or dinner. This fish curry had a different flavor since I added green mangoes which made the curry more sourish. I made this with fresh Pomfret  and it was delicious. If you have not tried making curry with green mango give it a try it;s marvelous!!!!!

INGREDIENTS

o 1 black promfret and cut into small pieces

Clean and keep aside.

Spices:

o 3/4 tsp mustard seeds (biji sawi)
o 1¼ tsp halba campur
o 2 stalks curry leaves

Ground ingredients:

o 15 shallots
o 4 cloves garlic
o 3 packets fish curry powder - I used BABA'S

Blend and form into wet paste. Put aside



Other Ingredients
o 2½ tbsp tamarind (asam jawa), mixed with 1/2 cup water and squeezed for juice
o  1 ladle oil
o 1 cup thick coconut milk
o 2 cups thin coconut milk
o 2 onions, quartered
o 2 tomatoes, quartered
o 3 green mangoes halved
o 2 eggplants, quartered
o 6-7 lady's fingers

Seasoning:

o 1/2 tsp salt or to taste
o 1 tsp chicken stock granules

PREPARATIONS

1. Season fish head with salt and set aside; just before cooking rinse off the salt.
2. Heat oil in an earthen pot and fry mustard seeds until they start to pop. Add the rest of the spices and fry until fragrant.
3. Add ground ingredients and stir-fry well until aromatic; add a little tamarind juice to prevent the ingredients from sticking to the pot.
4. Stir in the rest of the tamarind juice followed by thin coconut milk. When it begins to boil, add the eggplants and bring to a simmer for four to five minutes.
5. Put in the fish, onions, tomatoes, mangoes and lady's fingers.
6. When the fish  is almost cooked, pour in the thick coconut milk and add seasoning to taste.
7. Bring to a boil and immediately turn off heat.

Dish out and serve with hot rice.

_________________________________________________________________

Kari Ikan, Sambal Udang Petai dan Kerabu Pucuk Paku Kerang adalah kombinasi yang mantap untuk sajian tengah hari. Kalau udah makan memang berpeluh dibuatnya. Saya memang suka kombinasi ini amat menyelerakan. Untuk Resipi Kari Ikan kali ini saya masukkan mangga muda. Ini menambahkan kelazatan pada kari menjadikan kari lebih masam sedikit. Memang sedap, kalau yang belum pernah mencuba, cubalah, mangga yang disarankan ialah mangga telur yang kecil-kecil, dibelah dua dan dimasukkan ketika kari sedang direnehkan sehingga naik minyaknya.

_________________________________________________________________

Next Post - Sambal Udang Petai

________________________________________________________________