Thursday, November 19, 2015

Miris Malu


Sri Lanka. Sri Lankan food deliciousness again (Sri Lankan Carrot SaladMalu Kirata & Kiri Hodi). That's right ladies and gentlemen. Me, quite a Lankan home chef. What's store in for us today? Miris Malu. Miris Malu? Sri Lankan Fish Curry and my version from my Malaysian kitchen. Malaysian kitchen (Mathi Achar, Meen Puttu, Indian Spiced Salmon & Bengali Yogurt Fish Curry)? Indeed. Me giving a twist to the originality of Miris Malu for my version. In other words, Nava-K's version. But, lemme me assure you that nothing is compromised. Not spiciness, and definitely not sourness, but? Natural sourness from mango (Malabar Fish Curry) instead of Lankan tamarind (Meen Muringakka Kulambu & Assam Curry Fish). Should be fine right? Why not? Because, like I have already told you, without compromising on the quintessential fish curry proudness and profoundness on how a typical and authentic Lankan fish curry must be. Furthermore, when cooked in claypot like in Sri Lanka?  

Ingredients
1 black pompret/bawal hitam - de-gut, clean and cut into pieces 
1 unripe or sem-ripe mango - cut into pieces with the skin
1 tbsp ginger paste or chopped ginger
1/2 tbsp garlic paste or chopped garlic
7 shallots - remove skin and smash
1 medium size tomato - sliced
1 cup thick coconut milk
Assam/tamarind juice - per taste
2 to 3 sprigs curry leaves
1/4 cup oil
Salt to taste

For the curry paste
1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 1/2 tsp black pepper seeds
Dried red chillies - per taste
** lightly pan fry to release the aroma, then blend/pulse with some water for a smooth paste

Method
Heat the claypot. 
Pour Oil and heat up.
Sauté shallots, ginger paste, garlic paste and curry leaves.
Add curry paste.
Stir and fry without burning till aromatic and oil floats.
Add tomato and stir.
Pour enough water for gravy.
Add fish, tamarind and salt, Gently stir.
Simmer and cook till fish is 3/4 cooked.
Add mango and cook to soften both the fish and mango.
Pour in coconut milk and gently stir without breaking the fish.
Heat, just a little while and remove from heat.
  





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16 comments:

  1. I have heard Srilanka is a very good holiday spot ....Srilankan fish curry looks exotic

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  2. Such a flavorful fish curry, must have had an amazing aroma as well...

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  3. Hi Nava, your this mango curry fish look excellent. I definitely need 2 plates of rice and mop up the gravy too. :))
    I love fried bawal hitam dip in kicap but yet to try curry style. Thanks for sharing your recipe.

    Have a nice week ahead, regards.
    Amelia

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  4. i am going to ask me to make this recipe with paneer in place of fish
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  5. Cooking in a claypot is typical Sri Lankan style i totally love it. this recipe is simple and yummy.. must try

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  6. That looks so flavorful and yum! And I'm sure the clay pot adds to the taste!

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  7. My mom use to make fish curry in clay pot.
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  8. Lovely color. Looks so tangy and yummy!

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  9. Very delicious! I really love a good curry gravy.

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  10. The curry looks fabulous! I love your pot and ladle too. I do watch the famous Sri Lankan/Aussie chef, Peter Kuruvita, and your dish is like the one shown on his show. Drooling here.

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  11. Hi navneetham...here after a long time ...i have tried a different version of sri lanksn fish curry....very spicy....will try this one as well

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  12. Bet this tastes awesome, Nava. I like food cooked in claypots :D

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  13. Wow i'm not in a position to comment... just drooling!

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  14. Mouth watering fish curry,,,feeling hungry now...

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  15. Fish, curry, mango oh my yes I will take a big bowl now.

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