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Malaysian Curry : Tamarind Curry Fish


Ingredients A

  • 700g fish fillet
  • 200g lady's finger
  • 2 big tomatoes
  • 5 long bean
  • 100g tamarind pulp
  • 120ml water
  • 1 stalk lemon grass, crushed
  • 300ml water

Ingredients B (Paste)

  • 6 shallots
  • 6 dried chilies
  • 3 red chilies
  • 20g shrimp paste
  • 1 teaspoon turmeric powder
  • 2 tablespoons oil

Seasonings

  • 1 teaspoon salt
  • 2 tablespoons sugar


Method for Tamarind Curry Fish :

  1. Wash and clean fish fillet. Cut lady's fingers into pieces. Cut tomatoes into wedges. Cut long bean into sections. Set aside.
  2. Dissolve tamarind pulp in 120ml water. Leave for 10 minutes then strain the pulp through a sieve and reserve the tamarind juice. Set aside.
  3. To make Paste: Place all Ingredients B into blender and blend until a fine paste is formed. Set aside.
  4. Heat oil in wok, add in ground paste, lady's finger, long bean and lemon grass to stir-fry till lady's fingers softened.
  5. Add in water, tamarind juice, tomatoes and fish, simmer till fish is cooked.
  6. Season with salt and sugar. Ready to serve hot.

Malaysian Curry

 
 
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Last Updated: 24/07/2011