Wednesday, July 7, 2010
So I've never used a claypot to cook anything before. Not even The Sudden Cook's version of Claypot Chicken Rice. So when my aunt gave me one some time ago she specifically mentioned that I should make use of it if I was going to make fish curry.
Exactly what I did last night. It was a little fun using the claypot. There are a couple of perks. Found it easier to manage on the stove and clean up after, compared to a huge wok. Once you remove the lid after allowing the contents to boil, there is no water residue which collects on the top. I found this particularly interesting.
Onto the recipe. I have made fish curry before. It was a recipe which called for coconut milk and many many ingredients. I remember it took me half a day to make it! Hence I was on the lookout for an easier recipe to try which preferably didn't use coconut milk...and I found one.
It's actually a recipe I got from the back of the fish curry powder packet I purchased. Gotta love those recipes which come on the back of food packaging.
What you need:
125g fish curry powder
2 kg fish
15 shallots (chopped)
10 garlic (chopped)
250ml cooking oil
10 curry leaves (remove from stalk - just the leaves)
20ml tamarind juice
5 lady fingers
Salt for seasoning
What to do:
1) Heat up oil and saute minced garlic and shallots.
2) Add in fish curry powder with some water and stir-fry then add in 500ml water stir well for a while.
3) Add in fish, curry leaves, tamarind juice, tomato, salt and lady fingers. Stir well.
4) Cover and allow to boil for about 5-10minutes.
Note: You can halve the recipe depending on how much of fish you intend to cook. I used 4 thick Tenggiri slices like the ones I used for this.
Don't add too much water so that the curry has a nice consistency.
Always taste the curry to make sure you've added enough salt.
It is important that the curry comes to a boil.
I loved the fish. The flesh was so white and firm and very tasty. As for the curry, in hindsight I would have added less water than I did. Other than that, it was good.