Are you familiar with word "GULAI"? Gulai is another word to describe KARI by northen people of M'sia like Kedah, Penang & Perlis or CURRY in english.
It's Saturday and I've no plan to go anywhere since I'm fasting today :-)
Furthermore, I came back home quite late last night after the midnite show of the X-File at the Gardens.
So, let's check out what do I have in the fridge to cook for breakfast later...
GULAI IKAN KEMBONG UTARA
Mackarel or ikan kembong
- Shallots & Garlic - pounded
- Curry leaves
- Halba campur (Mixed indian spices of aniseed, white cummin etc)
- Curry powder mix with 1 table spoon of blended dried chilli & 1 teaspoon turmeric
powder for great yellow colour for your curry
- Coconut milk
- Tamarind juice
- Lady finger & tomato
- Salt & sugar to taste
Method:
1. Clean the fish with salt and lemon, wash and drain
2. Heat the oil in a pot and fry the pounded ingredients, curry leaves &
halba campur until fragrant & golden brown
3. Add curry paste. Stir thoroughly. Leave to simmer until dry
4. Add tamarind juice,coconut milk, salt & sugar to taste. Leave to simmer.
5. When the coconut milk is simmering, add fish, lady finger and add tomatoes couple
of minutes later to avoid it from overcooked.
6. Lower the heat and cook for 5-10 minutes.
7. TARA! It's ready Gulai Ikan Kembong Utara - it's easy right? :P
2. Heat the oil in a pot and fry the pounded ingredients, curry leaves &
halba campur until fragrant & golden brown
3. Add curry paste. Stir thoroughly. Leave to simmer until dry
4. Add tamarind juice,coconut milk, salt & sugar to taste. Leave to simmer.
of minutes later to avoid it from overcooked.
6. Lower the heat and cook for 5-10 minutes.
Psttttt! you can also use other fish if you like :-)
