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Monday, August 12, 2013

Tamarind Curry Fish with Pineapples

One healthy kind of sourish curry that does not require cooking with oil.  This dish was categorised as Perak food in the book 'Rasa Malaysia' by Betty Saw.




The original recipe uses Spanish Mackerel slices but I'm using Threadfin fish/Ikan Senangin [from my hubby's fishing trip].   Of course the fish tasted good being freshly caught but the curry gravy is also good with the sweet flavour from the pineapple when cooked till tender becomes sweet and flavourful.



Ingredients 
450 gm Spanish mackerel slices - washed and seasoned 
with 1/2 tsp salt [I used Ikan Senangin/Threadfin]
2 pieces tamarind slices [assam keping]
625 ml water
1/2 pineapple - cut small pieces
2 tsp sugar
1 tsp salt
Blended Ingredients
4 red chillies - deseeded/cut
4 small red chillies
2 stalks lemongrass
1 tsp tumeric powder [or 1 cm piece fresh tumeric]

  1. Season fish with salt.
  2. Boil blended ingredients with water.  Add in the tamarind slices, lower heat to simmer for 10 minutes.

  3. Add in the pineapple, continue to simmer until pineapples are tender [about 5 minutes] and curry is aromatic.
  4. Add in the fish slices and seasoning to taste.  Cook for 5-10 minutes until fish is cooked.

  5. Serve curry hot with rice.
I'm  submitting this to  Malaysian Food Fest [August 2013] Perak hosted by

MALAYSIAN FOOD FEST

I'm also linking this post to Cook Your Books #3 Event  hosted by Kitchen Flavours

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

12 comments:

Phong Hong said...

Kimmy, this must be very appetizing! I will drink every drop of the gravy :)

Kimmy said...

Hi Phong Hong, me too loves to drink the soup esp. when it isn't oily at all.

kitchen flavours said...

Hi Kimmy,
This looks delicious! Using pineapples really makes it more flavourful! Yummy!
Thanks for linking!

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

Wow, sedaplah. Just love the gravy and need extra rice for this :)

Kimmy said...

Hi Joyce, the pineapples really did wonders to the gravy. Becomes sweeter instead of adding sugar. Most important is to simmer the gravy for sometime after adding the pineapples.

Kimmy said...

Hi Ivy, we enjoyed everything of this dish. Not a drop of the gravy left, hehehe!.

WendyinKK @ Table for 2..... or more said...

I can imagine the gravy, yummy!
Cooking seafood with pineapple is a northern thingy and Perak's cuisine is categorized as north. Nice to have more Malay dishes featured.

Kimmy said...

Hi Wendy, I wanted to prepare fried koay teow with cockles but nowadays I'm not too sure if it is safe to eat cockles [could be contaminated].

Esther@thefussfreechef said...

Kimmy, this sounds very appetizing, i like it that it doesnt use oil. Wah u use ma yau fish! Such a treat :)

Kimmy said...

Hi Esther, this curry is good with any fresh fish. My hubby exchanged his garoupa with his friend for ma yau yu because I mentioned it. Would be good too with the garoupa.

WendyinKK @ Table for 2..... or more said...

Fried noodles with cockles and eggs (no prawns) are a specialty of Kampar as featured on Axian. I personally can't eat cockles anytime, health hazard to my system, LOL.

Kimmy said...

Hi Wendy, thanks for the info. Personally I like fresh cockles but not to confident with the quality health wise. Usually will check with the vendor where the cockles come from.

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