Saturday, 11 February 2017

fishie curry

This fish curry is so good I both started and ended my CNY with it: I made it for reunion dinner in the hometown with the fam; and I made it today for the last day of CNY with some friends.

This is actually a recipe from a friend's stepparent, and the only modification I've made is to make the fish vegan and add chilli and some lime kaffir leaves because I'm Malaysian, it's a sickness and I have my own tree now.

Anyway, when I invite you to dinner, definitely feel free to demand I make this curry.

200-300 grams vegan fish
1 inch knob ginger (minced finely)
1 - 2 cloves garlic (minced finely)
1/2 onion, leek, etc, sliced finely
fish curry powder (a Malaysian curry powder is fine)
cumin powder
turmeric powder
whole lot of chilli flakes or oil or something
1 large ripe tomato (grind, slice, dice as you choose. sometimes I use cherry tomatoes cut in half if I don't have bigger tomatoes)
3 - 4 curry leaves
2 lime kaffir leaves
200ml (ish) coconut milk or fresh milk or whichever vegan substitute your soul desires

If you have some snake or french beans you can feel free to chop them into 8cm pieces and add them at a time I will indicate. 

Fry onion thing in oil over medium heat until onions are soft and translucent. Add minced garlic and ginger and fry lightly, stirring all the time. Add water, curry powder, turmeric and cumin, curry leaves. Bring to the boil, simmer until gravy thickens and spices have mixed well. Add tomato mix and fish and cook for 5-10 minutes (until fish looks cooked through).

Add milky product, lime kaffir leaves, and any beans you might be using, bring to the boil and simmer for about five minutes.

Turn off the heat and go eat it all up.

1 comment:

Cindy said...

This was so great! My only regret is not bringing a bowl to sup on large volumes of runny sauce.