My another Nonya Cuisine from my favorite cookbook Nonya Flavours. For anyone who love hot and spicy food, should give this recipe a try....it's the yummiest of all and it tastes much much better than those ready make paste.
Spice paste (to be ground)
50 g dried chilies, soaked in hot water and drained
50 g fresh red chillies, sliced
80 g lemangrass, sliced
20 g old tumeric, skinned and sliced
200 g shallots
40 g garlic
20 g belachan, toasted
3 tsp sugar
250 ml vegetable oil
750 ml water
50 g tamarind pulp
2 tsp salt, or to taste
5 tbsp sugar, or to taste
600 g white fish (Jenahak or white/black Pomfret)
1 ginger flower, halved lengthwise and finely sliced
1. Heat oil in a wok over a low fire and saute the spice paste until oil breaks the surface and separate from the paste, about 15-20 minutes.
2. Mix the tamarind pulp with the water and strain to get tamarind juice. Add to the spice paste in the wok and bring to a boil. Simmer for 15 minutes. Season to taste with salt and sugar.
3. Add in the fish slices and finely sliced ginger flower. Simmer until the fish is cooked, about 2-5 minutes, before turning off the fire.
4. Serve with steamed white rice....and ENJOY!!!
The color of the curry is dependent upon the color of the chillies and tumeric. Adjust the gravy consistency to your own preference by adding more or less water.