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
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]
- Season fish with salt.
- Boil blended ingredients with water. Add in the tamarind slices, lower heat to simmer for 10 minutes.
- Add in the pineapple, continue to simmer until pineapples are tender [about 5 minutes] and curry is aromatic.
- Add in the fish slices and seasoning to taste. Cook for 5-10 minutes until fish is cooked.
- Serve curry hot with rice.
I'm submitting this to Malaysian Food Fest [August 2013] Perak hosted by
12 comments:
Kimmy, this must be very appetizing! I will drink every drop of the gravy :)
Hi Phong Hong, me too loves to drink the soup esp. when it isn't oily at all.
Hi Kimmy,
This looks delicious! Using pineapples really makes it more flavourful! Yummy!
Thanks for linking!
Wow, sedaplah. Just love the gravy and need extra rice for this :)
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.
Hi Ivy, we enjoyed everything of this dish. Not a drop of the gravy left, hehehe!.
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.
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].
Kimmy, this sounds very appetizing, i like it that it doesnt use oil. Wah u use ma yau fish! Such a treat :)
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.
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.
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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