Sunday, May 3, 2009

Fish Curry

Granny makes the best rempah. No, seriously. Just look at the colour of that gravy. I have always wanted to learn how to make it, but procrastinated like, forever. One fine morning, I called her up, asked when she was gonna make her next batch, so that I could drive over to watch.

Granny being Granny, said, "Come tomorrow!" and I did, ready to take notes. Alas, with all good cooks, there are no measurements or recipes! Everything Granny did was estimated and eyeballed. I guess I just have to keep making batch after batch of rempah on my own to get it right.

Anyhow, Granny gave me a tub of rempah she pounded and fried. It has to be fried for a very long time in oil, over low heat, so that it'll keep well and not turn rancid. The rempah can be kept frozen for months. It's my lifesaver whenever I want to make one-dish curry meals.

Tonight, we decided to make fish curry with the batang steaks, long beans and cherry tomatoes which I bought in the morning. It took all of 10 mins to steam the fish and another 10 mins to simmer them with the veggies in the curry gravy. Thicken it with some evaporated milk or coconut milk. If you prefer to do without these, add some pounded candlenuts. They not only act as a thickener, they add a delightful, gritty texture to the curry gravy :)

Serve with fluffy white rice. Voila! Dinner is served.

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