Nga See Byan, Fish Curry.
Ingredients.
675 g / 1 1/2 lb of firm white fish fillets.
1/4 of a teaspoon of shrimp paste.
1 tablespoon of hot water.
2 medium onions.
1 garlic clove.
2.5 cm / 1 inch piece of fresh ginger root.
Salt to taste.
Chilli powder to taste.
1/2 a teaspoon of turmeric.
1 stalk of lemon grass, or the thinly pared rind of 1/2 a lemon.
2 to 3 tablespoons of oil.
2 tablespoons of chopped fresh coriander leaves.
Method.
1. Cut the fish fillets into 5 cm / 2 inch pieces.
2. Mix the shrimp paste with the hot water, place the fish pieces in a shallow dish pour the shrimp paste mix over the fish and leave to marinate for 10 to 15 minutes.
3. Chop the onions and put them in a blender together with the garlic, ginger, salt, chilli powder, turmeric and lemon grass or lemon rind and blend to a smooth paste.
4. Heat the oil in a wok or heavy based frying pan, add the paste and, stirring continuously, fry it to a rich golden brown.
5. Add the fish pieces and cook for about 8 minutes turning halfway through the cooking time, transfer to a warm serving dish and garnish with the chopped coriander leaves.
Serves 4.
