GREEN CURRY FISH [IKAN KARI HIJAU]

Here is a lovely fish curry using green chilli paste.  The fish curry is fragrant and has a lovely aroma.  The spiciness of this curry is acceptable to me but I think the small green chillies can be increased for more oomph.

For this curry, I used white fish fillet. You can always substitute it with Spanish Mackerel blocks, Garoupa fillet or other types of white fish.  This is a perfect curry to serve with piping hot rice.  I will definitely cook another of this green sambal curry using chicken.

Recipe adapted from Yum Yum Magazine No. 60 with modifications
Ingredients
200 gm white fish fillet - cut thick slices
some slices four angled beans or okra
1/4 tsp tumeric powder
1/4 tsp salt
1 large onion - skinned and sliced
1 sprig curry leaves - [I forgotten to add]
1/2 portion of green curry paste [from recipe below and previous post]
1/2 tsp jintan putih [fennel powder]
1/2 tsp toasted belacan
2 tbsp coconut milk powder + 150 ml water
juice of 2 limau kasturi
Seasoning
1/2 tsp salt to taste
1/2 tbsp sugar to taste

1. Marinate fish pieces with tumeric powder and salt.  Shallow fry until golden brown.  Dish up.
2. Leave 1/2 tbsp oil, saute onions, curry leaves until fragrant.  Add in green curry paste, jintan putih, belacan and stir fry until aromatic.
3. Add in coconut milk and seasoning.  Bring to rolling boil and add in the vegetables, fried fish and lime juice.
4. Lightly stir ingredients, leave to cook for a minute.
5. Dish up to serve with rice.
   
   
   
   
   
   

I'm linking this post to  Cookbook Countdown Event #12 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

Ingredients for Green Sambal [Previous Post]

5 green chillies – cut small pieces

10 green chilli padi – cut

5 pips garlic

10 shallots

2 stalks lemongrass – cut small rings

Seasoning

½ tsp salt

1 tbsp sugar

5 tbsp oil

1. Blend the aromatics until fine.
2. Heat oil in a non-stick wok, sauté blended ingredients until aromatic.
3. Add in seasoning and stir fry over medium low heat until oil separates.
4. Dish up, store for later use.