Ingredients:
4 small eschalots, halved
3 garlic cloves
3cm piece ginger, peeled, finely grated
4-5 large anchovy fillets
1/4 cup (60ml) canola or sunflower oil
4 teaspoon of red chilli paste
1 teaspoon of curry leaves powder
2 teaspoon of paprika powder
4 small eschalots, halved
3 garlic cloves
3cm piece ginger, peeled, finely grated
4-5 large anchovy fillets
1/4 cup (60ml) canola or sunflower oil
4 teaspoon of red chilli paste
1 teaspoon of curry leaves powder
2 teaspoon of paprika powder
2 teaspoon of fish curry powder
1/2 teaspoon of ground turmeric
270ml of coconut milk
2 tablespoon tamarind concentrate
700g of Dory Fish cut into small piece
1 teaspoon of raw sugar
1/2 teaspoon of salt
Method:
1. Process eschalots, garlic, galangal, anchovy and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
2. Heat oil in a wok or large, deep frypan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste.
Serve scattered with extra curry leaves, with roti canai to dip in sauce.
1/2 teaspoon of ground turmeric
270ml of coconut milk
2 tablespoon tamarind concentrate
700g of Dory Fish cut into small piece
1 teaspoon of raw sugar
1/2 teaspoon of salt
Method:
1. Process eschalots, garlic, galangal, anchovy and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
2. Heat oil in a wok or large, deep frypan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste.
Serve scattered with extra curry leaves, with roti canai to dip in sauce.
Reference: http://www.taste.com.au/recipes/14816/malaysian+fish+curry#null
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