About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Tuesday, July 7, 2015

FISH CURRY



FISH CURRY


500 gm fish any kind you like

4 small tomato,cut into 2
 
8 ladies finger,cut into 2

 50 gm fish curry powder

20 gm chili powder

100 gm tamarind or to your taste

 3 cups water & 1 cup coconut milk

Salt to taste

For tempering

8 shallots,finely sliced

100 gm garlic,cut into two. I use alot of garlic in this curry.

1 tsp fenugreek

2  stalks of curry leafs

4-5 tbsp oil


 1. Squeezed tamarind with the 4 cups water keep aside (  I like my curry very sour ) mix in the coconut milk.

2. Mix the curry powder and chili powder with a little water and make into a paste.

3. Heat the oil and add in the shallots,garlic,fenugreek and curry leaves fry until the onion turn light brown. Add in the curry paste and mix well add in a little water and mix well until oil rise.

4. Add in the tamarind/coconut water and salt stir well. Slow down the flame and let this simmer for a while and very fragrant ( this is important in making good curries )  When the gravy turn a bit thick add in the fish and let it cook. Last add in the tomato and ladies finger cook for a while and remove from the heat. Serve with rice.
 
 




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