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Wednesday, June 1, 2011

Sambal Tumis Fish With Ladies Finger

A sourish, spicy dish which can be a one dish meal for lunch or dinner serve with plain white rice. My Ma cooked this for dinner. Not difficult as the curry mix can be bought at the wet market and just add some other ingredients and you can cook this curry.

1 senangin fish - cut into pieces [ see photo] or any other fish
8 ladies' finger
1 bunga kantan [wild ginger flower] - cut into wedges
2 lemongrass - slightly mashed
2 tbsp tamarind mix with 500 ml water - strain away the seeds
1 pkt fresh 'sambal tumis' curry mix and a piece of belacan
1 tbsp fish curry powder [optional] - more spicy flavour
1 1/2 tsp salt
2 tsp sugar
1/2 tsp msg
3 - 4 tbsp oil

  1. Blanched ladies' fingers in boiling water till cooked.
  2. Heat pot with oil and saute curry paste and lemongrass till fragrant and oil breaks. Add in seasoning and pour in tamarind water. Add in bunga kantan. Let it boil for 5 minutes till fragrant. Add in fish slices and half cover pot to cook fish for another 5 minutes. Uncover and add in blanched ladies' fingers. Taste to adjust seasoning. Cover and off heat.
Note: This recipe is suitable to cook any fish meat slices, fish head and stingray.

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