This fish curry is thick, aromatic, and addictive. It is no wonder the late Tunku Abdul Rahman requested this dish on a daily basis. His post-retirement cook of 22 years, Salmiah shares with us her version of the classic Fish Curry.
- 1 threadfin fish (ikan senangin)
- 5 tbsp fish curry powder
- 10 pcs shallots
- 5 clove garlic
- 1 cup tamarind water(2 tbsp tamarind pasted mixed with 1 cup water and drained)
- 1 cup santan
- 1 tsp fenugreek mix (halba campur)
- 1 stem curry leaves
- 1 pcs tomato (cut into 4 pieces)
- 1/2 cup cooking oil
- 2 cups water
- 1 tsp salt to taste
- Roughly cut 5 shallots and 3 cloves garlic and pound them together in a pestle and mortar. Add the curry powder and continue pounding until the mixture forms a paste.
- Finely slice the rest of the shallots and garlic and set them aside.
- Heat up the oil, and fry sliced shallots, garlic, fenugreek mix, and curry leaves.
- When shallots start turning yellow, add in pounded mixture and half a cup of water. Stir regularly until fragrant.
- Add tamarind water and bring to a boil. Then add santan, two cups of water, and salt to taste.
- Once the mixture has come to a boil, add the fish and tomatoes. Cook for about 10 minutes, until the curry comes to boil. Remove from heat and serve.