Tamarind Fish Curry
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Spice paste (Ground)
- 160 g shallots
- candlenuts
- 12 g galangal (lengkuas)
- 6 g peeled garlic
- 3 stalks lemongrass (sliced)
- 8 g fresh turmeric or 2 teaspoons turmeric powder
- dried chili (soaked in hot water for 15 minutes and drained)
- 16 g asian shrimp paste (belachan)
- 1⁄2 cup oil
- 3 tablespoons tamarind pulp
- 2 1⁄2 cups water
- salt
- sugar (optional)
- 1 bud ginger flour (finely chopped)
- 800 g stingray (sliced)
- 8 -10 ladyfingers (steamed)
directions
- Heat in oil over low fire and saute ground spice paste till oil and paste seperates and fragrant.(About 15 minutes).
- Mix the tamarind pulp with water and strain the water to get tamarind juice. Add in to the spice paste and bring it to boil on slow fire. Simmer for about 10-15 minutes.
- Add in ginger flower and fish. Simmer for 5 minutes or until fish is cooked.
- Served with lady’s fingers.
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RECIPE SUBMITTED BY
There are a lot of things I love about life, my family, my faith in God, my church family, my friends. I also enjoy so many hobbies. Working as a nurse means I work 3, 12 hour shifts a week and have 4 days off! Which gives me a lot of time to do the things I love like cooking, scrapbooking, photography and just recently herb/flower gardening!
My family includes my adorable and amazing husband and my 13 year old step-son (who proves to be a challange to this new mom but we love him soo!!!)
The newest love of my life is the beautiful little husky sitting on my lap in this picture. She is 5 months old and an absolute joy to our life!
I also just started a new cooking blog called 'Make it homemade.' I believe we can all save a lot of money, if we use our skills to make frequently store-bought items at home in our own kitchens! Besides, homemade just taste better! Check out the link below!
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