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Tuesday, December 20, 2016


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
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
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.
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
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.


Phong Hong said...

Kimmy, I hardly cook fish. Perhaps I should get some fish and try with this green sambal. I hope your mum is recovering well.

Kimmy said...

Hi Phong Hong, it is not easy to prepare fish dishes especially during busy days. Fishes are best cooked within the day of purchase [my hubby's opinion]. He checks the bones and is able to tell you whether they are frozen or not. That's why I used frozen fish fillet whenever I couldn't get fresh fishes from the wet market.
Thanks, my mum discharged on Sunday and recovering at home. She has a 'great' daughter in-law to care for her.

Aunty Young(安迪漾) said...

Wow this green curry fish make me drooling........

kitchen flavours said...

Hi Kimmy,
So convenient to make extra green curry paste, can use for various dishes. This looks so good!

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