Chillie Fish Curry

Since I started blogging about food recently I had a few inquires from relatives as well as friends asking me for recipes. So I have decided to share some of the recipes that had been handed down to me by my late Mother In Law in hope that in the generations to come they too will be able to enjoy these dishes.


Now these recipes have been put together by loving hands thru the generations and the measurements of ingredients have never been documented, it just a little of this and a pinch of that and lastly a handful of love.


I think I'll start will one of the favorite of the family. Its called lovingly " Chillie Fish Curry" by us but its also known as Asam Pedas, or literally “sour spicy,”. This is a classic Malaysian dish. Ask any Malaysian – Malay, Chinese, or Indian–and you are bound to get various recipes for Assam Pedas. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying…






FISH CHILLIE CURRY

Ingredients

600gms Fish (promfret,mackerels or stingray)
10 ladies fingers
1 tomato (cut into wedges)
6 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 bunga kantan (quartered)(pink ginger flower)
2 long brinjals (cut into 2 inch and halfed)
Salt to taste
4 tablespoon Oil



I have included a picture of the ingredients






Spice Paste:

1 clove garlic
8 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)



Tamarind Juice:

1 1/4 cup of water
Tamarind pulp (size of a golf ball)



Method:strong>

a) Add ingredients for the spice paste into a food processor and grind.Set aside
b) In the meantime soak the tamarind pulp water for 15 minutes.
Squeeze the pulp to extract the flavor into the water.
Drain and save the tamarind juice..
c) Heat oil and fry the spice paste for until fragrant.
d) Add bunga kantan,daun kesum,brinjals,the tamarind juice and bring to boil.
e) Add the fish,tomato wedges and ladies fingers and bring to boil.
f) Taste for salt.
g) Simmer on low heat for 5 minutes or until the fish is cooked.
h) Serve hot.

So now be sure that there alot of hot steamy rice and enjoy.