Hot and sour fish curry

Hot and sour fish curry

This is very delicious recipes in the world. Like all curries, this recipe begins with a great curry paste. The heat in this Malaysian dish comes from the chillies in the paste as well as the Vietnamese mint, which is peppery. Tamarind concentrate takes care of the sour component.

Ingredients:

60 ml (¼ cup) vegetable oil

375 ml (1½ cups) water

2 tbsp tamarind concentrate (see Note)

¼ cup hot (Vietnamese) mint leaves (see Note)

¼ pineapple, cut into 3 cm cubes

400 g blue-eye cod (trevalla) fillet, cut into 4 cm pieces

18 okra, trimmed

½ tsp salt

steamed rice, to serve

Spice paste

4 large dried chillies, soaked in hot water for 10 minutes

4 long red chillies, sliced

1 small onion, roughly chopped

1 lemongrass stalk , white part only, thinly sliced

3 garlic cloves, roughly chopped

2 tsp dried shrimp paste (belacan) (see Note)

4 cm piece turmeric, chopped or ½ tsp ground turmeric

1 tbsp water

Method:

1.      To make spice paste, process all ingredients in a food processor to a smooth paste, adding more water if necessary.

2.      Heat oil in a saucepan over medium heat and cook spice paste for 6 minutes or until aromatic and starting to brown, and the oil separates from the paste. Add the water, tamarind, mint and pineapple, and bring to the boil. Reduce heat to low and cook for 2 minutes. Add fish and okra, and simmer for 5 minutes or until fish is just cooked. Season with the salt. Serve with steamed rice.