Indian fish Curry 印度咖喱鱼

My husband said this Indian fish curry taste very good, even better than those served in Mamak stall. I have cooked this Indian fish curry numerous times, now only got a chance to record it down here.

 

In fact, cooking fish curry is fast, you just need to prepare below ingredients, don't need to blend chili paste or spices..

 



 

You can use any types of fish, but I still prefer mackerel fish which can hold its shape after cooked. This time I use other fish, I tend to overcooked the fish and it became broken..

 

Mix those powdery spices with water to form a paste, so it will not easily burnt during sauté..

 

I especially love the bendi (lady fingers) ..If dip this fish curry with Roti Canai, perfect !

updated on 26 Oct 2013- I have slightly cut down the amount of spices powder, denote in red font.

Indian fish Curry 印度咖喱鱼

(recipe source: inspired by Lena Frozen Wings, original recipe from The Sudden Cook, with modification)

1 medium size of fish (~500g)

1 tsp Indian mixed spices (mustard seeds ( biji sawi ), biji halba & etc )

1/2 tsp fenugreek ( biji halba )
100gm peeled and sliced shallots
A small piece of ginger, sliced ( about thumbsize)
few sprigs of curry leaves (daun kari)

To form a paste

1 and 1/2 tbsp coriander powder ( serbuk ketumbar ) ~ change to 1tbsp
1tsp turmeric powder ( serbuk kunyit )
1tsp cumin powder ( serbuk jintan putih )
1/2tsp fennel powder (serbuk jintan manis)
1 tbsp chilli powder (serbuk cili)
2 tbsp fish curry powder ~ change to 1 1/2tbsp
5tbsp water

50g tamarind paste mix with 200ml water, discard the seeds, take the water only

1 cup coconut milk
a bunch of ladies finger (200g)
1 tomato, small cubes
1 tsp of salt or to taste
2tsp sugar or to taste ~ change to 1tsp
5 tbsp of cooking oil

Method:

1. In a pot, heat the oil and saute the mustard seeds, fenugreek,shallots slices,ginger slices and curry leaves till aromatic. Add in the spices paste, stir to mix well.
2. Add in tamarind mixture and coconut milk, bring to boil.
3. Add in the fish cutlets, ladies fingers and tomato cubes, cook for further 5 -10 mins over medium heat.
4. Add in seasonings with salt and sugar, taste and adjust accordingly.
5. Dish out and serve with rice or roti.

Pandan Salmon 香兰鲑鱼

Instead of making the normal pandan chicken (spiced chicken wrapped with screwpine leaves), this time I tried something different, pandan salmon which is rich in Omega 3.

 

 wrapping salmon with pandan leaf

 

Instead of the usual deep frying method. This time I just bake it, less oily and healthy.

Anyway, before bake, I still apply a layer of cooking oil on top of pandan leaf.



 

This idea came when I browsing thru a menu of a famous Thai restaurant.

And my family like this salmon version too.



Pandan Salmon 香兰鲑鱼

(recipe source: by Sonia aka Nasi Lemak Lover)

480g salmon ( 3pcs salmon blocks), cut into 24pcs

Pound with mortar and pestle into paste

2 lemongrass, sliced
2 shallots, sliced

Seasonings

1tp fish sauce
1tsp sugar
1/2tsp salt or to taste
Pepper

24pcs pandan leaves (screwpines leaves)

Method

Marinate salmon pieces with lemongrass paste and all seasonings for 30mins.

1. Wrap each marinated salmon with pandan leaf. Brush some cooking oil on the pandan salmon.
2. Bake at pre-heated 200C (fan forced ) for 10mins or until cooked

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY

Otak-otak in ramekins, and Happy Merdeka !!



The first time I did Otak-otak ( is a cake made of fish meat and spices) was without the betel leaf (daun kaduk) . But now I have plenty of betel leaf at the backyard, remind me I have to use it to make Otak-otak again. This time, I made it into individual serving using ramekin, kind of fun enjoy Otak-otak using ramekin.

 

You have to enjoy this type of Otak-otak while it is hot. When it turned cold, it is quite fishy!

 

I got this idea when I browsing some recipe in the internet last time.

Otak-otak in Ramekin

(recipe source: modified from old recipe, by Sonia aka Nasi Lemak Lover)

9pcs of white fish fillets

A) Blend into paste:-

 5 pieces red chillies, seeds removed and sliced (don't remove seeds if prefer more spicy)
 2 stalk lemongrass, finely sliced
 1” of galangal (blue ginger), chopped
 5 pcs candlenuts
 1 small pc shrimp paste (belacan)
 4 cloves garlic sliced
 5 shallots, finely sliced
 1 “ fresh turmeric (kunyit)

B) Ingredients

 100ml coconut milk
 2 eggs (medium)
 2 pcs kaffir lime leaves, removed the spines and finely sliced
 ½ tsp ground white pepper
 3/4 tsp salt
 2 tsp sugar
 1/2tsp fish sauce

 9 ramekins

9pcs betel leaves (daun kaduk), clean and pat dry
Red chili slices, for garnishing
Coriander leaves, for garnishing
Coconut paste, add little coconut milk and plain flour to form a paste, for garnishing
 

Method

1. Blend ingredients (A) . Then mix with ingredients (B) till a thick paste.

To assemble Otak-otak in ramekins

1. In each ramekin, place 1pc of betel leave.
2. Place 1pc of fish fillets and spoon the paste enough to cover the piece of fish
3.Garnish with a small spoon of coconut paste, red chili and coriander leaf.
4. Steam for appx 10-15mins or until cooked, serve hot.

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

Happy Merdeka to all Malaysian and Happy Holidays !!

Japanese Salted Salmon 塩鮭 , Tri-colours Salted Salmon Rice 三色盖饭

A colourful and healthy Tri-colours salted salmon rice, something that I will definitely cook again!!

 The first time I tried salted salmon was in Osaka Japan. This was the Japanese breakfast that they served, everything were so tasty especially the salted salmon !

Make sure you get a piece of very fresh salmon, prefer sashimi-grade. The first time I used a big piece of frozen debone salmon piece from the nearby supermarket Txxxx. It was a waste, and i have to throw away the whole fish as the fish was bad and after I put salt and marinated, it turn to real salted fish (臭鹹鱼），LOL ! 

 Thanks to Nami (Just One Cookbook) sharing such a simple and yummy salted salmon recipe ..And I saw the Fuss Free chef also shout out her recipe.

I have slightly reduced the salt amount, as we prefer less salty.. 



The idea of using salted salmon to prepare this Tri-colours salted salmon rice was from an article in a newspaper talked about benefit of lady-fingers..This rice is simply healthy and look beautiful with tri-colours !

Japanese Salted Salmon

(recipe source: largely adapted from Just One Cookbook, with minor changes)

250g salmon with skin (debone and sashimi-grade)
1/2tbsp sake (or Chinese cooking wine)
10g fine sea salt (4% of salmon weight)
Lemon wedges (optional)

Method

1. Wash and rinse salmon under water, and pat dry with paper towel. Slice the salmon diagonally about 0.5mm (your choice of preference).
2. Using a silicon pastry brush, dip it into the sake and brush over the salmon slices both sides.
3. About 10mins, pat dry salmon with paper towel.
4. Rub the salt onto both sides of the salmon slices.
5. Line the bottom of an air-tight container with paper towel. This will absorb extra moisture/water coming out from the salmon.
6. Put the salmon and lay another sheet of paper towel on top. Repeat the same until finished.
7. Keep in the refrigerator for 1 day, take the portion if you want to cook the same day and place the rest in freezer bag and store in the freezer. Defrost before cooking.
8. You can either pan fry salted salmon in a non-stick pan or grill in the oven at 200C for 5mins (depend on the size). Drizzle with lemon before serve.

Tri-colours Salted Salmon Rice 三色盖饭

(recipe source: by Sonia aka Nasi Lemak Lover)

Salted salmon, grilled, break it into small pieces

Lady fingers, broccoli or any other green veggie, blanched in hot water, sliced and mix with olive oil and sea salt
Scramble eggs ( seasonings-salt, light soy sauce, but I used dashi powder)
Japanese cooked rice

To serve-just assemble all together and enjoy!

Ikan Masak 3 Rasa (Thai Malay Sweet, Sour & Spicy Fish) 泰式三味鱼

Finally I am able to share with you this Ikan Masak 3 Rasa (Thai Malay Sweet & Sour Fish). I could not take clearer picture when the first time I cooked this fish dish as sky already turned dark. Today I try to cook earlier so I can take a clearer picture. But feel sorry to my family who has to eat this dish cold by the time they take dinner ...
We took a very nice Ikan Masak 3 Rasa ( means fish cooked with 3 difference tastes, sweet, sour and spicy) in a Thai Malay restaurant during our recent trip to Kelantan. All dishes served in this restaurant were very yummy. I will try to imitate those dishes we ordered one by one, first comes with this Ikan Masak 3 Rasa, hope you will like it.

For me, this is not spicy at all even though two types of chili sauce being added, more to sweet side instead..Anyway, kids love the gravy very much!!



Ikan Masak 3 Rasa (Thai Malay Sweet, Sour & Spicy Fish) 泰式三味鱼

(recipe source: by Sonia aka Nasi Lemak Lover)

1 large fish, make 3 slits on the fish body for both sides

1 tomota, chopped finely

1 onion, chopped finely
2 cloves garlic, chopped finely

100g Thai sweet chili sauce

1 cup water
1/2tsp salt or to taste
1tsp fish sauce
1 & 1/2 tbsp white vinegar
1/2tbsp chili sauce
1tbsp chopped corianders

Method

1. Mix Thai sweet chili sauce, water, vinegar and chili sauce in a mixing bowl, set aside.
2. Deep fry the fish till golden brown and crispy.
3. Heat 3tbsp oil in a wok, sauté chopped onion and garlic till aroma.
4. Add in chopped tomato, mix well.
5. Add in the chili water mixture (no1), season with salt and fish sauce. Boil till thicken.
6. Last add in chopped coriander, pour the gravy on top of the deep fried fish.
7. Serve hot with steamed white rice.

Nasi Dagang dan Gulai ikan Tongkol Kelantan (Traders Rice and Tuna curry)

Another recipe that has long list of ingredients and it took long hours to prepare. I bought 1kg of beras Dagang from the recent Kelantan trip, wanted to try my hands with home cooked nasi dagang and gulai ikan Tongkol.

My first time cutting a big fish !! This is 2kg of Tongkol fish that I bought from pasar (wet market).

I wanted to show you the real fish, so I ask the seller don't need to cut this fish for me.

But I regretted, it was like a war, blood spread all over the sink area at my wet kitchen, LOL.



I managed to cut this big fish finally. This fish has very strong fishy smell, no wonder makcik Manggis's recipe asked to cook this fish separately and added a lot of spices and herbs. So I would say this is a local type of Tuna fish, it is difference from the tuna fish that used by Japanese to make sushi.

If you can't accept the fishy smell from this ikan Tongkol, a good alternative is replaced with mackerel fish.

Yummy Gulai ikan Tongkol Kelantan !!

 Enjoy with Nasi Dagang (Traders rice)

Side dish- ayam serunding ( chicken floss)



also salted fish (bought from Kelantan too), but forgot the name of this fish..

must have sour pickled cucumbers, carrots and onion

Fine dining presentation of my home cooked Nasi Dagang ^_^

Let check the long recipes...I cooked 1kg of nasi dagang at one go, so I sent half for my sister who just staying nearby..In order to get rid of fishy smell from the ikan Tongkol, the gravy of gulai ikan Tongkol has to taste on sour side, so you adjust the amount of tamarind peels accordingly.

Nasi Dagang dan Gulai ikan Tongkol Kelantan (Traders rice and Tuna Curry )

Tuna Curry ( gulai ikan Tongkol)

(recipe source: adapted from MakcikManggis)
*serve 9 pax

1.2kg Tongkol fish (ikan Tongkol), cut into big pieces

-cook Tongkol fish with water (just enough to cover fish), add salt, brown sugar, few slices of blue gingers, and few slices of tamarind peel (asam keeping) for about 5-10mins.

Ingredients 1

1” cinnamon stick (kayu manis)
2 star anise (bunga lawang)
3 cloves (bunga cengkih)
2 green cardamom (buah pelaga)

Ingredients 2 - Blend into fine paste

1tbsp coriander powder (serbuk ketumbar)
1/2tbsp fennel powder (serbuk jintan manis)
3 green cardamom (buah pelaga)
4 cloves (bunga cengkih)
1” cinnamon stick (kayu manis)

Ingredients 3- Blend into fine paste

3 slices blue ginger (lengkuas or galangal)
3 cloves garlic (bawang putih)
1” fresh turmeric (kunyit hidup)
1” young ginger (halia)
15 shallots (bawang merah)
10 dried chillies (cili kering)

Other ingredients

1 and ½ cup coconut milk (extracted from one grated coconut + 2 cups water)
2tbsp toasted grated coconuts (kerisik)
1tbsp fish curry powder (rempah ikan kari)
100g green beans
4 red small chillies
4 green small chillies
2tsp salt or to taste
1tbsp palm sugar (gula Melaka)

 Method

1. Heat cooking oil in a wok, sauté ingredients 1 till aroma.

2. Add in ingredients 2 and 3 and fish curry powder, continue sauté till aroma and   separated.
   
3. Add in 1cup fish stock and cook till boiled.
4. Slowly add in coconut milk and cook over medium low heat, and stir time to time.
5. Add in cooked Tongkol fish pieces, toasted grated coconut t(kerisik), seasoning with salt and palm sugar, continue cook for a while.
6. Add in green beans, red and green small chillies, cook for 1min.
7. Dish out.

Nasi Dagang Kelantan (Traders Rice)

(recipe source: by Sonia aka Nasi Lemak Lover)
*serves 9 pax

6 ½ cups Traders rice (beras Dagang), washed clean

1 ½ cups glutinous rice (beras pulut putih), washed clean

10 shallots, sliced

6 garlic, sliced
2” ginger, julienned
1tsp fenugreek (halba)
2tsp salt
1 cup thick coconut milk
6 cups water

Method

1. Soak both beras Dagang and glutinous rice overnight. Drained.
2. Mix two rice together in the steaming tray, add in 3 cups water, steam for 20mins.
3. Fluff up the rice and add 2 cups water, continue steam for 20mins.
4. Add in 1 cup coconut milk and 1 cup water, shallots, garlic, ginger, halba and salt, mix well, continue to steam until cooked. Adjust water accordingly to the doneness of the rice.

Pickled cucumbers, Carrots and Onion

(recipe source: by Sonia aka Nasi Lemak Lover)

2 Japanese cucumbers, cut into bar-rectangles

1 carrot, cut into bar-rectangles
½ onion, slices

2tbsp caster sugar

4tbsp vinegar
1/2tsp salt

Method

1. Mix cucumbers, carrot and onion and seasonings in a mixing bowl.
2. Marinate for 1hour, squeeze out juices and transfer pickled in another clean bowl or jar

Some salted fish, deep fried

How to enjoy-just assemble everything together ..

I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets