Monday, 20 January 2014

Malaysian Inspired Fish Curry

When we were still living in Singapore, I fell in love with Malaysian food.  Fish curry is one of the dishes I like a lot.  One time, when my husband and I went to the fish market, here in Qatar, a catfish caught my eyes.  I instantly craved for Malaysian fish curry. The fish monger calls the catfish  Khanduli. 

When we got home, we immediately went to work and cook this fish curry for lunch.  My husband did the cleaning of the fish.  The fish has to be cleaned properly to remove any foul taste and smell.  Use fresh ingredients for the hot and spicy paste for a yummier curry dish.

You can use any catfish or white fish for this fish curry.  


Ingredients ;

Khanduli fish, sliced
Curry Powder - 4 tsp
Curry Leaves - half of a handful
Lemon Juice - 3 tbsp
Fish Sauce - 4 tbsp
Salt to taste
Coconut Powder - 1 1/2 c
Water - 4 c
Vegetable oil

Spice Paste :
Ginger, diced - 1"
Turmeric, diced - 1"
Garlic - 6 cloves
Onion, diced - 1 medium
Chillis - as desired

Cooking Procedure :

1.  Make the paste by combining all the ingredients in a blender or food processor and process it until it becomes a paste.  It doesn't need to be smooth.
2.  Place a tablespoon of vegetable oil in a pan then add the spice paste.  Heat under medium fire until aromatic. 
3.  Add in the sliced fish and saute until the fish changes in color.  
4.  Dissolve the coconut powder in water and pour on the fish.  Add the rest of the ingredients except for the okra.  Bring to a boil.
5.  Simmer for at least 15 minutes then add the okra.  Continue simmering for another 2 minutes.


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