Kari Ikan Baramundi

Ingredients
  • 500g (~1 lb) baramundi
  • 2 eggplants, quartered
  • 2 pieces dried tamarind skin ( asam gelugor )

Grind (combined):
  • 6 shallots
  • 2 cloves garlic
  • 1cm piece galangal
  • 1 stalk lemon grass
  • 1 1/2 tbsp chilli paste
  • 1 tbsp coriander powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cumin
and add:
  • 60 ml (1/4 cup) thick coconut milk
  • 240 ml (1 cup) thin coconut milk

Seasoning:
  • 1/4 tsp salt or to taste
  • 1 tsp sugar
  • 1/2 tsp ikan bilis (anchovy) stock granules
Method
  1. Season fish with salt and sprinkle sparingly with tapioca flour. Leave aside. 
  2. Heat oil in a wok until hot and fry fish for 2 to 3 minutes on each side. Dish out and set aside.
  3. Heat wok with 3 tbsp oil and saute combined ground ingredients until fragrant. 
  4. Pour in thin coconut milk and add dried tamarind skin pieces and egg plants. Bring to a boil. 
  5. Add in fish slices and thick coconut milk. Mix in seasoning and boil for 3 to 4 minutes. 
  6. Dish out and serve hot with nasi dagang.

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