Wednesday, October 15, 2008

ASSAM FISH CURRY


We've come a full circle to complete the circle of the curry paste... thus ending the trilogy to curry paste saga. From a simple curry paste, we've done curry chicken, vegetable curry (or Sayur Lodeh, if you want to impress your friend), and finally this - a sour tasting seafood curry. This one doesn't need coconut milk. It's a watery soup base curry.

The ingredients may vary slightly from dish to dish, but the same basic rumpah paste is there; which is similar to the Thai Red Curry Paste. Some people may omit the belacan (shrimp) paste like my mum did, or add coriander seeds to the mix, which may bring a subtlety of variant to the taste.


INGREDIENTS
Curry Paste • 1 Liter water 1 Promfret (Fish) • 2 Eggplant •
8 Lady's Finger (Okra) • 4 tbsp. Tamarind Pulp + 1 Cup Water • Salt



METHOD

Add 4 tbsp. of oil to the wok over medium heat. When it's hot, fry the curry paste until a bit dry and fragrant. Press, stir and toss the paste around to wok up its flavor, and avoid burning.

When the paste is no longer its wet form, and a bit amber, pour in about 1 liter of water. Stir to dissolve the paste in the water. Bring the curry liquid to a boil.

In the meantime, cut a prepare the vegetable: eggplant and lady's finger.

When the curry comes to a boil, add in the eggplant. Mix and submerge in the curry.

Then add the lady's finger. Do likewise.

Next introduce the cut fish into the curry. Add a teaspoon and half of salt, and stir to combine. Cover the wok, and allow it to come to a boil.

To prepare the tamarind pulp, mix 1 cup of water to 4 tablespoon of tamarind pulp. Use the fingers break down the pulp, separating its seeds. Strain the mixture, and reserve the liquid.

Pour in tamarind liquid, and let the fish simmer for 10 minutes or so.


Finally, adjust the curry to taste with salt and sugar, if necessary, before serving.


8 comments:

Josh said...

You really took time to show the steps! Wonderful!

Kong-Kay said...

sometimes, i miss a few steps even though i take multiple shots of one process. camera shakes mostly... lighting can be cured. thanks for dropping by, josh.

Bengbeng said...

i sent u sms. hope u have received it. next time have a mini bloggers 'eat' with the food u cook. u appear quite adept in the kitchen

Kong-Kay said...

you missed the last one with wil and bongkersz right after raya... give notice if you gonna be here next time.

Bengbeng said...

i be in Kch from the 28th to the 31st morn but i will b staying in Samarahan. hey i like the pic :) thanks

jam said...

Have you tried green curry before. That is my most favorite type of curry.

Kong-Kay said...

yes, jam. if you use green chillies plus cumin... hey, presto, green curry!

Anonymous said...

u like to cook too..haha..u know how to cook laksa soup ? i try to made it but failed ..i like drink the laksa soup without meehoom bar but outside stall non one wana juz sold soup only..sad sad..hehe..thanks yaa..

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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