Tuesday, January 31, 2012


An aromatic fish curry.....the Malaysian way .Today's recipe is extremely easy - you can make an authentic and delicious curry dish with store-bought curry paste as long as you add some touches of your own.   I used black promfret /bawal hitam, just tell the fish seller that you want to make curry, he will slice the fish accordingly. Life is easy now a for the curry powder I used Baba's..Baba's curry powder has a vibrant color and very tasty. 

I used to have an Indian maid during my school days and I remembered every time when my mom wants to make curry she will grind the curry goodness real authentic curry..those days we made every thing with our bare hands. My fish curry is a little bit spicy and tangy. I like thick and spicy curry and for normal instances I used 3 small packet of Baba's curry powder for 1 hole fish. You can adjust the thickness of the curry depending on your preference.

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Fish Curry With Eggplants

• 500 g Pomfret (black) • 2 long eggplants - halved and cut into two • 2 Tomatoes (cut into wedges)• 3 packets  Fish Curry Powder • 3 tbsp Tamarind (dried) • 2 1/4 Cups Water • 1 tsp Mustard Seeds (black) • 1/4 tsp Fenugreek Seeds • 1 tsp Cumin Seed • 1 Curry Leaf (Stalk) • 2 Chilies (green, halved lengthwise) • 5 Garlic Cloves
* 9 shallots
• 1/2 cup Coconut milk • 4 tbsp Oil • 1 tsp Salt 

How to make Malaysian Fish Curry:
Grind garlic and shallots to a smooth paste in a blender, adding a little oil if needed to keep the mixture turning, keep it aside.
Add curry powder with 1/2 cup water to form a paste, keep it aside.
Soak tamarind pulp in 2 cups of water for 5 minutes, then squeeze and strain to obtain juice. Keep this aside.
Heat oil in a wide saucepan, add mustard seeds, fenugreek, cumin and curry leaves.
Fry until mustard seeds start to pop.
Mix the garlic onion paste, stir fry over low heat until mixture smells fragrant and starts to brown
Add curry paste and cook over low heat until dry and oil starts to separate
Mix tamarind juice and bring to a boil.
Add fish and eggplants, tomatoes, chilies, coconut milk, salt.
Simmer gently for about 10 minutes or until fish and eggplants are cooked through

Kari ikan kegemaran saya...selalunya saya suka yang pekat dan selalunya saya gunakan rempah kari Baba's dan untuk 1 ekor ikan bawal saya guna tiga paket rempah kari..memang cantik dan berminyak. kadang-kadang saya masukkan bendi dan kadang-kadang saya masukkan terung..tapi resipi kali ini saya masukkan terung panjang. 

Simpan satu malam dan esoknya cicah dengan roti..memang hebat kari Malaysia ini. Kemudahan sudah ada..rempah siap yang tidak memerlukan kudrat untuk menggiling. Bila buat aje kari ini ingat arwah umi..kalau masak kari mesti hendak rempah giling...berpeluh dibuatnya kalau dia suruh kita menggiling..tetapi masa kita orang kecil-kecil dulu ada pembantu India yang selalu membantu arwah bab-bab menggiling ni...tetapi sampai hari ini memang terkenang kari arwah...memang mantap.

Next Post - Tauhu  Goreng Sambal Kicap

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