Tamarind Fish Curry
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“Made for ZWT6 Asia region found at rasamalyasia.com”
Tamarind Fish Curry
0 recipe photos
READY IN:35mins |
SERVES:4 |
YIELD:4 |
UNITS:US |
Ingredients Nutrition
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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Tamarind Fish Curry