Recipe Ingredient
- 1 medium-sized black pomfret, cut into big slices (discard the head)1 tsp salt
- 1 tsp salt
- 4 to 5 cloves garlic, sliced
- 2 sprigs curry leaves
- 1 tsp halba
- 1 stalk lemon grass, smashed
- 250ml thin coconut milk
- 2 tbsp tamarind pulp mixed with 100ml water and squeeze for juice then strained
- 200g bitter gourd, de-seeded and cut into 3cm slices
- 100ml thick coconut milk
- 1 onion, sliced
- For the spice mix:
- 1 tbsp turmeric powder
- 3 tbsp fish curry powder
- 1 tbsp chilli powder
- 1 tbsp ground ginger
- 6 shallots
- 3 cloves garlic
- For the seasoning:
- 1 tsp salt or to taste
- 1 tsp sugar or to taste
- 1 tsp ikan bilis stock powder
Instructions
- Season fish with salt and put aside.
- Heat 4 tablespoons oil in a saucepan. Sauté garlic, curry leaves, halba and lemongrass till fragrant. Add in spice mix and fry till oil rises.
- Pour in thin coconut milk and add tamarind juice. Cook till it reaches a boil. Add bitter gourd pieces and simmer for 4 to 5 minutes. Add in fish slices and simmer until fish is cooked and bitter gourd is just tender.
- Pour in thick coconut milk and add onion. Adjust with seasoning to taste, stir to combine and serve hot.
