Tuesday, October 20, 2015

Keluak Nyonya Fish Curry


Alright, all you great foodies. What's with this Keluak Nyonya Fish Curry? Aha! Remember my grandma stories I have already spilled in my previous recipe - Buah Keluak Kari Ayam/Chicken Curry?? Indeed. There were still some of the hard knockers nuts in the packet I bought and so, I thought I might as well use them up. Of course, my Indian half-half I knew will not be gamed for another keluak dish. Still, keeping my fingers crossed, I was hoping he won't mind keluak  if I added them into a fish curry. Sadly though, my man wouldn't want to dig into the nuts, though he didn't mind the curry and fish. What more can I say? You can't change the man you have been faithfully married for donkey years? Especially their food lingo and those husbands, who no matter what, are not food adventurous? My man claims he is a true adventurous foodie, I actually beg to differ. When it comes to Indian food, of course he is adventurous and he also love Western meals, primarily Western breakfast. Other than that, I really have nothing further to say. 


Now, coming back to this recipe of this day, as I have already mentioned in the previous recipe, keluak will be akin heaven plucked nuts for Nyonya dishes. Nevertheless, unsure I am if people have already used keluak for a fish curry. I did though. Obviously right? Fish or not, chicken or not, or whatever meat you prefer, this curry is genuinely a Nyonya style curry. Made with the prerequisite and must use for any Nyonya curry ingredients, lemongrass, galangal, fresh turmeric and belacan/shrimp paste and the rest of the customary ingredients fo a Nyonya curry dish, Keluak Nyonya Fish is truly the pleasure is yours and mine, thick, aromatic and spicy curry, cooked alongside the famed Melaka/Malacca buah keluak and ikan tenggiri/Indian Mackerel. I'm done. Take care lovelies. See you again next time.   

Ingredients
8 to 10 seeds -how to clean at buah keluak chicken curry 
Tenggiri/Indian Mackerel - 4 to 5 medium size pieces - rinse
Assam/tamarind juice - as needed
Palm sugar - a small piece
1/4 cup oil
Salt for taste

For the curry paste
1 lemongrass
1 inch lengkuas/galangal
1/2 inch roasted belacan
1/2 inch fresh kunyit/turmeric (or 1 tsp turmeric powder)
4 shallots
5 garlic 
1/2 inch ginger
2 red chillies
1 tbsp fish curry powder
** blend to a thick paste with some water
Method
Heat oil.
Fry curry paste till aromatic and oil splits
Add fish and keluak, gently stir into the paste. 
Pour enough water for gravy.
More water for more gravy please.
Simmer, 
Season with assam/tamarind juice, palm sugar and salt.
Stir and continue to simmer to cook the fish and to thicken curry.
Dish out.  
More on lifestyle at Navakris.  





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9 comments:

  1. More buah keluak? Oh wow, it's fish this time! Hubby will enjoy this :D

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  2. Love this~ Its hard to execute this especially when buah keluak is added

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  3. Some flavors are not something I can relate... but the curry looks delicious for sure...

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  4. Sounds interesting and looks really good! I've been trying to get my man to like crab but doesn't seem to work! Well, more for me!!

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  5. Your recipes are very interesting and delicious ones......! Keluak nyonya fish curry is so tempting....... :)

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  6. Fish curry is any day my fav among non veg.....Curry looks delicious...I'm drooling!!

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  7. Lovely... I will try with fresh water fish..

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