Malu curry

Malu curry

Fish curry

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 large fish steaks, such as spanish mackerel, jewfish, mulloway or cod
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon ground turmeric
oil, for frying
1/2 tablespoon tamarind pulp
2 onions, finely chopped
1/2 teaspoon fenugreek seeds
2 garlic cloves, thinly sliced
1 teaspoon fresh ginger, finely chopped
1 small cinnamon stick
1 pandanus leaf
8 curry leaves
1 1/2 tablespoons Ceylon curry powder
500ml coconut milk

Method

  1. Wipe the fish with damp paper towel. Rub each fish steak with a mixture of the pepper, salt and turmeric. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, cook the fish to a golden colour on both sides. Drain on paper towel and set aside.
  2. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  3. Heat 2 tablespoons of oil in a large saucepan over low heat. Add the onion, fenugreek seeds, garlic and ginger and cook until they turn golden. Add the cinnamon stick, pandanus leaf, curry leaves and curry powder and cook for 2 minutes, stirring regularly. Add the tamarind liquid and coconut milk and simmer, uncovered, until the sauce has thickened and slightly reduced. Add the fish steaks and spoon over the sauce; continue to simmer for about 10 minutes. Serve hot with rice and vegetable curries.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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