Malaysian Fish Curry.
A basic fish curry, cooked in coconut milk. Serve with plain boiled rice.
Ingredients.
A small piece of tamarind.
450 g / 1 lb of cod steaks.
2 medium onions.
1 garlic clove.
2.5 cm / 1 inch piece of ginger root.
6 teaspoons of coriander seeds.
1/2 a teaspoon of fennel seeds.
1/4 of a teaspoon of cumin seeds.
1/2 a teaspoon of turmeric.
2 dried red chillies.
125 g / 4 floz of thick coconut milk.
1 stalk of lemon grass.
150 ml / 1/4 of a pint of thin coconut milk.
Salt to taste.
Method.
1. Soak the piece of tamarind in enough hot water to cover for 15 minutes. Then squeeze out and reserve the juice.
2. Rinse the fish and pat dry with kitchen paper.
3. Peel the onion, garlic and ginger and roughly chop.
4. Grind the dry spices together in a blender, then add the onion, garlic and ginger and grind to a thick paste, Gradually blend in the thick coconut milk.
5. Crush the lemon grass and put it in a saucepan with the spice paste. Bring to the boil stirring constantly then reduce the heat and simmer gently for about 10 minutes, stirring continuously.
6. Add the thin coconut milk the tamarind juice and salt, stirring all the time, bring back to the boil and cook for a few minutes.
7. Add the fish steaks and cook, uncovered, for another 15 to 20 minutes until the fish is tender.
Serves 4.
