= FISH CURRY =
INGREDIENTS:
1 large Fish, (approx. 700g.)
thumb sized fresh turmeric and
galangal
1 stalk lemongrass
2 tsp shrimp paste
4 small red chillies
3 garlic cloves, chopped finely
1 1/2 tbs tamarind concentrate
270ml can coconut milk
1 tsp sugar
1 med. onion, cut into four
5 pcs. cherry tomatoes
6 pcs. okra/ ladies finger
3 tbsp. canola oil or any vege. oil
salt to taste
fresh coriander for garnish
HERE'S HOW TO COOK;
Process onion, garlic, galangal, turmeric, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
Heat oil in a wok or large, deep
frypan. Add paste, stir
over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2
cup (125ml) water, coconut milk, tamarind and lemongrass and bring to
the boil. Reduce heat to medium-low and simmer for 10 minutes or until
mixture reduces slightly. Add fish,salt 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 chopped coriander,enjoy with white rice or roti!
