Nyonya Cuisine. Nyonya Food. Nyonya cooking and Nava K? Yes. Yes. Yes. Shouldn't I or should I proudly profess that I am a Nyonya food hero (Ikan Buah Keluak & Ayam Buah Keluak)? Why not? I know self praise can be a disgrace, then again? Don't we all, can't we all ought to be proud of our achievements? We must for a fact (Nyonya Mee Siam, Nyonya Curry Laksa & Nyonya Lam Mee). We absolutely should. Without doubting our capabilities and abilities. Furthermore. I am proud. Yes I am. My credentials in culinary arts. Though in the specific niche area of Bread Making and Patisserie. Of course, self learning can be regarded as learning as well? Building from the base of knowledge and learning curve we have obtained? Where has this learning curve led me to? Having cooked and still learning by improving my knowledge, skills and abilities by cooking various dishes from various contingents. Recipe of the day? For show casing my "know how" to Nyonya recipes? Nyonya Fish Curry, aka Nyonya Curry Fish. Splendidness and awesomeness. The revelation and role play of the true, authentic, sincere and genuine Nyonya tastes and flavours (Nyonya Fish Sambal, Ayam Pongteh & Nyonya Steamed Fish). By the way, for your information, I've made a different version of Nyonya Fish Curry before. Known as Nyonya Assam Fish Curry. Let's say, this latest Nyonya Fish Curry style of mine is the updated, upgraded and rebooted version. Also, if you click on all the links I've linked, they will be the treasures to other Nyonya recipes too. Happy cooking everyone!
For the rempah/curry paste
4 fresh red chillies
Dried red chillies (as needed)
1 tsp coriander powder
½ inch lengkuas/galangal
½ inch ginger
1 inch fresh turmeric
3/4 belacan/shrimp paste powder
#blend all these ingredients by adding some water
1 black pompret/bawal hitam (slice)
1 tomato (slice)
2 tamarind pieces/asam keping
1 bunga kantan/ginger torch bud (slice)
10 ladies fingers/okra/bendi
2 to 3 tbsps of packet santan/coconut milk
Water as needed
Salt to taste
Oil as needed
Fry the rempah/curry paste.
Add tomato, tamarind pieces and bendi.
Pour water (as needed).
When bendi is half cooked, add fish.
Simmer to cook fish.
Pour coconut milk.
Simmer to heat through.
Switch off the heat and sprinkle ginger torch bud inside.