Remember keluak I told you earlier - Buah Keluak Kari Ayam/Chicken Curry?? The one packet of keluak definitely a lot for the two of us, so I made this Nyonya fish curry praying hard the half-half will taste at least one keluak but hei no!! See, that's the problem with the man. You try and you hope they will try a new dish but they won't. Anyway, he eat a little of the curry and said that the curry is nice but the nut is driving him nuts with the taste. Never mine I thought. I finished off the exotic nuts and licked off the thick spicy aromatic curry made with lemongrass, galangal, fresh turmeric and belacan/shrimp paste and the curry of course eaten with rice.
8 to 10 seeds - read at buah keluak chicken curry how to clean and prepare
Tenggiri/Indian Mackerel - 4 to 5 pieces - rinsed
Assam/tamarind juice - as needed
Palm sugar - a small piece
1/4 cup oil
Salt for taste
For the curry paste
1 inch lengkuas/galangal
1/2 inch roasted belacan
1/2 inch fresh kunyit/turmeric (or 1 tsp turmeric powder)
1/2 inch ginger
2 red chillies
1 tbsp fish curry powder
** blend to a thick paste with some water
Heat oil and fry curry paste till aromatic and oil splits
Add fish, gently stir without breaking for 2 to 3 minutes.
Pour enough water for gravy.
Season with assam/tamarind juice, palm sugar and salt.
Stir and simmer to cook fish and to thicken curry.
Dish out or remove from heat.
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