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Saturday, December 22, 2007

Fish Curry (Malu Curry)


4 large fish steaks (Spanish mackerel, jewfish, kingfish or cod)
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon ground turmeric oil for frying
2 medium onions, finely chopped
½ teaspoon fenugreek seeds
2 cloves garlic, finely sliced
1 teaspoon finely chopped fresh ginger
1 small stick cinnamon
few pieces dried daun pandan (screwpine leaves) or rampe leaf
8 curry leaves
1½ tablespoons Ceylon curry powder
¼ cup tamarind liquid
2 cups coconut milk

Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt and turmeric. Heat about 1.75 cm (½ inch) oil in a large frying pan and fry fish quickly to a golden color. Drain on paper while preparing the gravy. Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden. Add cinnamon, pandan or rampe, curry leaves and curry powder and fry for two minutes, stirring. Add tamarind liquid and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced. Put in the fish steaks. If they are very large, divide into serving pieces. Spoon gravy over the fish and simmer for about 10 minutes. Serve hot with boiled rice and vegetable curries.

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