I only buy a few types of fish here. It is usually tuna, salmon, tilapia fillet and Dover fillet. The reason is because Carlos will only eat this few type of fish and nothing else. Don’t give him fish with head and tail or else he will freaks out. Back home if I cook this type of curry I will usually use ikan kembong or any whole fish but here I will have to make do with tilapia fillets. This is something that he will eat.
3 pieces of fish fillet – cut into 2” square
3 tomatoes – quarter
10 okras – remove the tips
1 cup of pineapple – cubes
3 tbsp of fish curry powder
1 sprig curry leaves
1 1/2 cups coconut milk
2 tbsp tamarind paste/pulp + 1 ½ cup of water
Sugar and salt to taste
6 red chilies
3 cloves garlic
1. Put all the paste ingredients into a food processor and blend into paste. Put it in a mixing bowl and in the curry powder. Mix well and set it aside.
2. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. Set it aside.
3. Heat up about 2 tbsp of oil and add in the blended paste and curry leaves. Stir fry for 2 min or until fragrant. Add in the tamarind juice and 1 cup of the coconut milk. Bring it up to a boil.
4. Add in the tomatoes, okra and pineapple. Let it cook for a minutes and add in the fish. Simmer over low heat for 5-6 minutes or until the fish is cooked. Add in salt and sugar to taste. Lastly stir in the balance ½ cup coconut milk and bring it up to boil.
5. Dish out and serve hot with some rice.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.