Birds Eye Chilly Curry With Ikan Kuning (Yellow Scad)

  • on March 4, 2021
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Ingredients

  • 6 Pieces Ikan Kuning
  • 1 teaspoon Turmeric Powder (Haldi)
  • 1 teaspoon Salt
  • 1 Stalk Lemongrass
  • 1 tablespoon Vegetable or Peanut Oil
  • 1/2 teaspoon White Sugar
  • 2 tablespoon Tamarind Pulp (OR 1 Tbsp lime juice OR 1 Tbsp clear vinegar)
  • 4 tablespoon Water (for the tamarind)
  • 400 ml Canned Coconut Milk (OR equivalent amount from 1 coconut)
  • 4 Kaffir lime leaves

Ingredients to be blended

  • 1 Red Onion
  • 1 Clove Garlic
  • 10 Green Bird’s Eye Chillies
  • 5 Red Bird’s Eye Chillies
  • 1 inch Fresh Turmeric (OR 1/2 tsp turmeric powder)

Instructions

Preparation

  1. Coat the fish pieces with 1 tsp ground turmeric and the salt.
  2. Set aside while you get all the other ingredients ready.
  3. Cut the lemongrass in half, discarding the top half. Using the back of the knife, pound down on the base (bulbous end) of the lemongrass to split it roughly. This is called bruising the lemongrass. Set aside.
  4. Make a paste with the tamarind pulp and the 4 Tbsp of water. Mix well with your fingers. Strain through a medium mesh sieve and set aside.
  5. Place all the ingredients to be ground in a chopper and chop to a fine paste.

Let’s Cook Ikan kuning Chilli Padi

  1. Heat the oil in a large saucepan or wok on medium-high heat and brown the fish pieces for about 5 minutes.
  2. Sprinkle the sugar over the fish as you add the fish to the saucepan/wok.
  3. You may have to brown the fish in 2 batches, depending on the size of your pan. In that case, tip the first half onto a plate and do the second batch before going on to step 2.
  4. Divide the oil and sugar in 2, as well. You don’t really need much oil to brown the fish.
  5. When the fish has taken on some colour, tip in the ground paste and the lemongrass and fry for 2 minutes, coating the fish well.
  6. Pour in the coconut milk, reserving about 2 Tbsp of the thick cream at the top. Also add the lime leaves, if using. If you are lucky enough to have freshly squeezed coconut milk, add only the second and third pressings, reserving the thick coconut milk to finish off.
  7. Stir well and reduce the heat to medium.
  8. Bring everything to a gentle boil and then lower the heat down and cook, uncovered, for 30 minutes, until your fish is cooked.
  9. When done, check seasoning and add more salt, if needed. That’s it, dish up with some plain rice and a side vegetable dish.

Time

  • Preparation: 20 min
  • Cooking: 25 min
  • Ready in: 45 min

Servings

  • For:
  • 6

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