Ingredients
750g fish spanish mackerel 10 lady's finger 1 brinjal, cut into 4 3 tomatoes, cut into 4 1 coconut , 1 ginger flower (bunga kantan) 2 pcs kaffir lime leaves 5 tbsp oil
Ground Spices: 15 shallots 12 pips garlic 10 dried chillies
Method
Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to
get nice colour. Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower
fire. Simmer until fragrant. Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer
Add seasoning and mix well.
5 fresh red chillies 1cm galangal(lengkuas) 2 lemon grass(serai) 2cm fresh turmeric(kunyit basah) 21/2 cm toasted shrimp paste(belacan) 2 tbsp fish curry powder
Seasoning: 4 tbsp thick tamarind juice 1 tbsp sugar salt to taste 2-3 tbsp lime juice (add lastly)
750g fish spanish mackerel 10 lady's finger 1 brinjal, cut into 4 3 tomatoes, cut into 4 1 coconut , 1 ginger flower (bunga kantan) 2 pcs kaffir lime leaves 5 tbsp oil
Ground Spices: 15 shallots 12 pips garlic 10 dried chillies
Method
Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to
get nice colour. Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower
fire. Simmer until fragrant. Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer
Add seasoning and mix well.
5 fresh red chillies 1cm galangal(lengkuas) 2 lemon grass(serai) 2cm fresh turmeric(kunyit basah) 21/2 cm toasted shrimp paste(belacan) 2 tbsp fish curry powder
Seasoning: 4 tbsp thick tamarind juice 1 tbsp sugar salt to taste 2-3 tbsp lime juice (add lastly)
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