Fish Curry

Fish Curry

Let's called it a day! No more chicken in my kitchen!

Almost setiap hari kita makan ayam, tak kira lah ayam goreng atau dalam segi lauk. Hairan bin ajaib betul lah tengok tekak budak2 sekarang ni, hari2 mesti nak ada ayam atas meja. Yang tua bangka pun terpaksa makan jugak....urgh, please for heavan sake!

But today I've made my day by having this for my dinner, with my longcraving sambal belacan. Gosh can you ever imagine how this lauk kari goes along with sambal belacan? Goodness, mak mertua lalu pun sengaja tanak nampak.

Ok, resepi resepi!

What I Need Is: (A)
4-5 shallots
2 bulb garlics
2cm ginger

Blend A till fine and mixed with:
125gm fish curry powder
2 heap spoonfull chilli powder (or more if you wish)
Medium size ball of tamarind + 1 cup water to make juice
Salt to taste

(B)
Fish - I used ikan kaci, ikan ni memang ngam in curry
1 onion, sliced
1 sprig of curry leaves
Some oil
1-2 cups of water, depending how thick the gravy to be
2 tsp of mixed spices for fish curry which looks like these;



Consists of mustard seed, fenugreek, cardamons and others that tongue twisted to mention :p

Garnish with:
6-7 lady fingers
2 tomatoes, cut wedges

Method:
1. Heat oil and stir fry sliced onions about 3 mins.
2. Add the mixed spices, curry leaves and item A and fry until fragrant.
3. Add tamarind juice, fish, water and salt. Simmer.
4. When bubbles, add all the garnish items, close lid about 2 mins before the fire is turn off.



:p~~~