Firm white fish, either ling, salmon or snapper, is added to a spicy sauce, being a mix of onion, ginger & garlic, chillies, paprika, turmeric and lemongrass, cooked in coconut milk, with a splash of tamarind and a bit of raw sugar, carefully balanced so that the slight sourness doesn't overpower the rich depth of flavour of the curry.
Best served with rice or roti, alongside Indian fried green beans.
Growing up in Port Dickson, a coastal town in Malaysia the meal was cooked with freshly caught fish. Much was made of the occasion, walking to the market, choosing the correct fish, gathering herbs from off tables, grinding the different elements, and cooking the meal with my mother.
Contains: Fish and fish products (eg fish sauce)
Ingredients: Onion, garlic, ginger, red chillies, curry leaves, lemongrass, paprika, turmeric, coconut milk, vegetable oil, tamarind paste, raw sugar, fish
Reheating Instructions: Defrost in refrigerator overnight, and reheat in microwave for 3 minutes, stirring half way. In oven, 15- 20 minutes at 180C , covered, stir and check is heated through. Top with chopped coriander if desired.
About your cook, Rani (Rose Bay)
Coming from an Indian Malay background I have grown up in a household where food connects the family and community. Everyone comes together at the table, and the richness of flavour warms the soul.
I am inspired by many chefs- Rick Stein for his appreciation of cooking techniques, garnered from watching home cooks in their kitchens; Yotam Ottolenghi for his use of vegetables and appreciation of culture; Nigella as she cooks a variety of food, loves everything, and sits to enjoy her efforts with family and friends.
I worked in foreign exchange for American Express for many years, but lived to cook at home and also for those who are less fortunate.
I like to share good home cooked meals with people, to allow them to try a different dish they may not have ordered in a restaurant and I look forward to sharing my passion with others.