This is a nyonya version fish curry .Rich, spicy and sweet as well.Goes well with rice, breads, roti canai(paratta), dosa etc.
2 large slices of spanish mackeral/tenggiri fish (quarter or halve it)
150g lady’s finger
1 stalk lemon grass
2 tbsp thick tamarind juice
1 cup coconut milk(optional)
Salt and sugar to taste
10 cloves shallots
5 dried red chillies
5 red chillies
1in shrimp paste/belacan
½ in fresh turmeric
Cut lady’s fingers into pieces and tomatoes into quarters.Smash lemon grass.
Heat oil and fry pounded ingredients until fragrant.Add in 1 cup water , tamarind juice,salt and sugar and bring to boil.Add in coconut milk if using.Add in lemongrass,lady fingers,and tomatoes.Cook for about 5mins and finally add in fish .Cook further for another 5mins and then serve.
This is my contribution for Jhiva for ingredients started by Indira of Mahanandi and at present hosted by Vysh of Queen Of Spices
Fact: Chilli :Commonly used in several Asian cuisines ,chilli has long been considered an aphrodisiac.The active component behind this amorous ingredient is capsaicin – responsible for the temporal high it induces as it stimulates the receptive nerves and raises the consumer’s pulse.Also with the large amount of vitamin C that leads to stimulated blood circulation, it is no wonder chilli is considered one hot and potent fruit.
Sending the above recipe for the event 'Side dish for chapathi' hosted by Viki from Viki's Kitchen along with
Chicken Curry,;Chicken Madrasa,Curry Kapitan,Fish Curry,Cream Lentils,Vegetable Dalca and Amritsari Style Dal.