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Melaka Fish Curry

Makes: 4 serving

Ingredients:

For the Spice Paste:
1 stalk lemongrass
4 blanched almonds
2 cloves garlic
2 dried red chilis
1 fresh jalapeño chili peppers, seeded
2 shallots
1 tsp. dried shrimp paste
1/2 tsp. turmeric powder
1/4 cup water
2 Tbsps. vegetable oil
1/4 lb. okrapods, trimmed
3/4 lb. firm white fishsteaks or fillets such as sea bass
1/2 cup fish bouillon(from bouillon cube and water) or low sodium chicken broth
1/2 cup tamarindwater (made by soaking 2-1/2 tablespoons tamarind pulp in 1/2 cup
1 tomato, cut into quarters
2 Tbsps. sugar
2 Tbsps. soy sauce
Steamed rice

Cooking:

1. Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

2. Place a wide frying pan over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes.

3. To spice paste in frying pan add okra, fish, fish bouillon, and tamarind water. Simmer, covered, until fish is opaque, about 10 minutes.

4. Add tomato, sugar, and soy sauce; cook 2 minutes longer. Serve with steamed rice, if you like.

Recipe adapted from Martin Yan’s Asia (KQED Books & Tapes)
Copyright Yan Can Cook Inc., 2006