Malaccan (Melaka) Fish Curry, Portugese Style Recipe

Malaccan (Melaka) Fish Curry, Portugese Style Recipe

Ingredients :

500g (1 lb) fillets of cod, haddock or snapper

2 medium onions

6 cloves garlic

5cm (2 inch) piece fresh ginger

250g (1/2 lb) tomatoes

3 green chilies

3 tbsp vegetable or peanut oil

1/2 tsp cumin

2 tsp fennel

1/2 cup water

1 tbsp tamarind

1 stalk lemon grass

5 curry leaves

2-3 tbsp curry powder

1 tsp chili powder

1/2 tsp turmeric powder, or 1.5 tsp grated fresh turmeric

1.5 cups warm water or fish stock



dry fried onions

Method :

Cut each fish fillet into 2-3 pieces. Peel onions and garlic and chop finely. Shred ginger. Slice tomatoes and chilies.

Heat oil in a large saucepan and fry cumin, fennel, ginger, onion and garlic for 3 minutes. Add tomato and half the chilies and fry for a further 2 minutes. Soak tamarind in water, squeeze, strain and add together with chopped lemon grass and curry leaves. Cook for 2 minutes. Sprinkle on curry powder, chili powder, turmeric and pour on warm water or fish stock. Stir thoroughly and bring to the boil.

Coat fish fillets lightly with salt and cornflour and drop into the boiling sauce. Cook on moderate heat for 6 minutes, then remove fish and set aside.

Bring sauce to the boil and simmer until it reduces and thickens slightly. Thicken with a little cornflour if necessary. Add salt to taste. Return fish to the sauce, reheat and then spoon onto a serving dish.

Garnish with the remaining sliced green chilies and a little dry fried onion.

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