Saturday, April 2, 2011

Curried Lemongrass Fish


So per say, I am here with you today to share my expertise (ahem! ahem!) on cooking. Yehh!! What are we cooking today? We are going to make curried lemongrass fish. Easy or not? Boleh-lah/can-lah. Anything from Malaysias boleh land should not be doubted. So, how about I link a few of my precious recipes (Nyonya Steam Fish, Grilled Belacan Fish & Spicy Grilled Black Pompret) and end this curried lemongrass fish (Curried Tamarind Ladies Fingers) dignifiedly as dignified as it is? Fried fish bolstered in a lemongrass spicy tangy curry. Thank you my followers. Love you all to the moon and back.

Ingredients
4 pieces (abt 370g) Indian Mackerel or any other fish fillet - mix with 1 tsp of turmeric/kunyit powder, 1/2 tbsp rice flour and salt. 
 1 inch ginger - cut into thin stripes
5 garlic - sliced thinly
5 shallots - sliced thinly
2 lemongrass - crushed/smashed
1 (abt 100g) tomato - sliced
2 tbsp plain chilly powder - mix with some water
2 stalks of coriander leaves - sliced
1 tbsp lemon/lime juice
Salt to taste
Oil for frying

Method:
Fry fish until golden brown and keep aside.
Leave about 3 tbsp oil in the same pan.
Saute ginger, garlic and shallots. 
Put in lemongrass and chilli powder.  Stir and cook till aromatic and oil splits. 
Add fish, lime juice, coriander leaves and salt.
Gently stir a couple of times and dish out.
Don't forget to trend alongside "cook with nava-k" on every other social media please!! 

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6 comments:

  1. Nava, this looks really good... may want to try it once I get all the ingredients ready.... Thanks for sharing...:)

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  2. Sungguh sangat seronoklah ikannya.

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  3. This comment has been removed by the author.

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  4. Hi everyone, thanks for all the wonderful comments.

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