My previous posts are all about my hassle-free Sambal Tumis Paste. Click here to see related post
Again, this curry is cooked using the same sambal tumis paste which I prepared earlier. Didn't plan to post the dish, so they are no photos taken on the steps of cooking. But decided to post it when I found this curry so good.
It is so easy and quick to cook that you can get to enjoy this claypot of delicious curry in a short while.
Isn’t this claypot of fish and egg curry with lady’s fingers a complete meal for the family?
Really hassle-free and ‘no-sweat’ at all. No reason why you should head to the Fish Head Curry stall at the food court for a delicious pot of fish curry. The waiting there is longer than cooking this at home, hehehe! I find it so convenient and very satisfying.
Feel free to cook a bigger portion if you like to make this a One Dish Meal with rice.
1 large piece of Spanish mackerel fish block – cleaned and keep whole
2-3 hard boiled eggs- shelled and keep whole
5-6 lady’s fingers – cut half and blanched or steamed
Some daun kesum [optional]
3-4 tbsp sambal tumis paste [more if you want more gravy or spicy]
½ tbsp tamarind paste mixed with 700 ml water – strained
Salt and sugar to taste
- Pour tamarind water into a pot. Bring to boil together with daun kesum leaves [if using].
- Add in the sambal tumis paste and let it boil for several minutes until the water and paste are well mixed and thick.
- Add in fish, eggs and blanched lady’s fingers. Bring to boil until fish is cooked through.
- Add in salt and sugar to taste and adjust seasoning.
- Serve with rice.