Haven’t been able to post these few weeks because I have been travelling a lot lately and did not need to do much cooking. Yesterday we had guest over, so I made two of my favorite curries from scratch, one is Kenyan Chicken Curry and the other one is Assamese Sour Fish Curry which the recipe is followed below. Both curries are taken from The Australian Women’s Weekly New Curries Cookbook. This is a very nice curry cookbook but the instruction of some recipes are not very well illustrated or make sense but I got my way round. Anyway, making curry scratch is fun and once you have the basic spices at home, you can make many different kinds of curries already. This sour fish curry is excellent, spicy but also sour, and the beauty is that it is very quick to make.
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 1/2 tsp ground tumeric
- 1 tsp black peppercorns
- 2cm piece fresh ginger (10g), grated or chopped coarsely
- 2 cloves garlic, grated or chopped coarsely
- sunflower oil
- 400g white firm fish (e.g. monk fish fillets or blue-eye cutlets)
- 2 medium brown onions, sliced thinly
- 1 1/2 tsp black mustard seeds
- 4 dried or fresh curry leaves
- 180ml water
- 1 tsp chicken stock powder
- 2 fresh lime juice
- 1 tbsp fish sauce
- Using a small pan, dry fry coriander seeds, cumin seeds and tumeric until fragrant, be careful burning.
- Form a paste by crushing the peppercorns, ginger, garlic and chili with pestle and mortar.
- Heat some oil in a large frying pan, pan-fry the fish fillet until cooked and lightly brown. Remove the fish from the pan and keep oil.
- Clean the pan and heat some oil, stir fry the onion, mustard seeds and curry leaves until the onion becomes lightly brown and translucent. Then add the fried spices, keep stirring until fragrant.
- Dissolve the chicken stock powder in the water and add into the pan, then add in the lime juice and fish sauce. Bring the mixture to boil and then add the fish back into the pan. Simmer for about 5 mins or until the fish is cooked.