Spicy Assam Fish Curry Recipe (Malaysian Cuisine)

Spicy Assam Fish Curry Recipe

Spicy Assam Fish Curry Ingredients
* 750g fish spanish mackerel
* 10 lady's finger
* 1 brinjal, cut into 4
* 3 tomatoes, cut into 4
* 1 coconut ,
* 1 ginger flower (bunga kantan)
* 2 pcs kaffir lime leaves
* 5 tbsp oil

Ground Spices:
* 15 shallots
* 12 pips garlic
* 10 dried chillies
* 5 fresh red chillies
* 1cm galangal(lengkuas)
* 2 lemon grass(serai)
* 2cm fresh turmeric(kunyit basah)
* 21/2 cm toasted shrimp paste(belacan)
* 2 tbsp fish curry powder

Seasoning:
* 4 tbsp thick tamarind juice
* 1 tbsp sugar
* salt to taste
* 2-3 tbsp lime juice (add lastly)

How to Make Spicy Assam Fish Curry
1. Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to get nice colour.
2. Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower fire. Simmer until fragrant.
3. Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer
4. Add seasoning and mix well.

THAI VEGETABLE CURRY RECIPE

THAI VEGETABLE CURRY

Ingredients for Thai Vegetable Curry
* ½ lime, rind finely chopped and juice
* 1 tbsp fresh lemon grass, chopped
* 1 clove garlic, peeled and crushed
* ½ bunch Thai basil
* ½ bunch fresh coriander, chopped
* 1-2 small (hot) red chillies, de-seeded and finely chopped
* 4-5tbsp water
* ½ tsp black peppercorns
* 2 tbsp groundnut oil
* 125g/4oz shallots or red onion, peeled, halved and sliced
* 1 clove garlic, peeled and crushed
* 1 small aubergine, cut into 1cm/½in slices
* 125g/4oz mange tout, topped and tailed
* 300ml/½ pint coconut milk
* salt and freshly ground black pepper
* Thai basil and fresh coriander to garnish

How to Cook Thai Vegetable Curry
1. Cook the rice according to the instructions on the packet.
2. Drain well, stir in the lime zest and keep warm.
3. Meanwhile, blend the lemon grass, garlic, basil, coriander, chillies, water and black peppercorns to a paste.
4. Heat the oil in a saucepan and gently fry the shallots or onion, garlic and aubergine for 5 minutes.
5. Add the aromatic paste and cook over a gentle heat for 2 minutes.
6. Add the mangetout and coconut milk and simmer for 15-20 minutes until cooked.

Note:

* Best served with 225g/8oz Thai fragrant rice

GREEN PEPPER CURRY RECIPE

GREEN PEPPER CURRY

Ingredients for Green Pepper Curry
* 2 large ones Green Pepper
* 1/4 tsp Chili powder
* 1/8 tsp Turmeric powder
* 1/2 tsp Dhania powder
* 1 tblsp Coconut flakes
* 1 tsp Khus Khus (poppy seeds)
* 1 small bunch Fresh Coriander leaves
* 2 small Tomatoes
* 2 Onions
* 2 tblsp Oil
* 1 small piece Vadium (Vadium is a combination of various spices)
* 1 1/4 tsp Salt

How to Cook Green Pepper Curry
1. Cut the green peppers, onion and tomatoes lengthwise.
2. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
3. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes.
4. Add tomatoes and fry for 2 minutes. Add green pepper and Masala.
5. Add coriander leaves.
6. Cook on low heat (should take around 15 minutes).

BEANS AND POTATO CURRY RECIPE

BEANS AND POTATO CURRY

Ingredients for Beans and Potato Curry
* cups beans , potatoes, chopped
* 2 tsp mustard and cumin seeds
* 2 tbsp oil
* 1 tsp black gram
* 1/4 tsp turmeric powder
* 1 tsp chili powder
* Salt to taste

How to Cook Beans and Potato Curry
1. Heat oil in a pan, fry the mustard and cumin seeds until they splutter.
2. Add vegetables, salt, turmeric and cook on high heat for a couple of minutes.
3. Add coriander powder, chili powder, cumin powder and cook on low heat until it is done.
4. If you desire to have potatoes more crispy, add little rice flour and stir well.
5. Serve hot.