Nyonya Curry of Mackerel

• 분량: 2
• 활동 시간: 15 minutes
• 총 시간: 35 minutes

재료

**Spice Paste:**

Dried chillies - 12g

Large fresh red chilli - 30g

Thai shallot, roughly chopped - 150g

Garlic cloves, roughly chopped - 25

Ginger skinned and roughly chopped - 25g

Galangal, finely sliced and then chopped - 50g

Fresh turmeric, finely chopped - 12g (or turmeric powder - 1 tsp)

Lemongrass - 2 stalks

Belacan - 1 tsp (or dried shrimp paste)

Oil, for blending - 80g

**Fish Curry**

Vegetable oil, for frying

Black mustard seeds - 1 tsp

Fenugreek - 1 tsp

Curry leaves - 1 stalk of leaves

Okra, cut in half lengthways(if very long, also cut in half) - 6

Galangal flower (called dala ดาหลา in Thai) - 1

Tomatoes, finely chopped - 2 ~150g

Salt - 1 tsp

Brown sugar - 1 tsp

Tamarind Paste - 1 tsp (or Tamarind concentrate - 1tbsp)

Vietnamese mint leaves (called phak phai ผักแพว in Thailand) - 2-3 stalks of leaves

Mackerel cutlets - 350g

Water - 500ml

**Garnish:**

Kaffir lime leaves, julienne lengthways (do not include the stem part of the leaf)

Red chilli, cut lengthways, de-seeded, julienne lengthways

Crispy fried shallots

Coriander, leaves and stems picked

방향

**Spice Paste:**

1 Cut the dried chillies in half with scissors and soak in boiling water for 15-20 minutes. Remove and wash in a bowl of cold water to remove as many seeds as possible. Slice each chilli piece lengthways and remove any remaining seeds.

2 Trim the stalk ends of the fresh chillies, cut lengthways and de-seed.

3 Bring a small non stick frypan to a medium heat and crumble the shrimp paste into it and dry roast. The shrimp paste will dry further so it can be broken up with a fork so that it crumbles further. Cook for 3-5 minutes until toasted. Do not burn.

4 Top and tail the lemongrass (ie. trim the green stem and coarse root ends off) then finely slice the remaining soft white part only.

5 In the large food processor bowl, blend the soaked dried chilies and all the other Spice Paste ingredients. Scrape down the sides to make the Spice Paste is evenly blended. You will need to do this several times until the Spice Paste blends smoothly. Add a little more oil if needed to make it blend properly. You will see the paste ingredients pull into the bowl better and splatter up the sides less. It does not need to be perfectly smooth, see the video for how this should look.

6 Remove half the Spice Paste and blend in the small blender until perfectly smooth.

**Fish Curry:**

1 Cleaned the Flanagan flower and remove any outer coarse parts. Cut in half lengthways then finely slice on the diagonal. Set aside.

2 Add a generous amount of vegetable oil to a large pot and bring to a medium heat.

3 Fry the black mustard seeds, fenugreek and curry leaves until they become fragrant, about 30 seconds to 1 minute.

4 Add both of the blended pastes and cook, stirring continuously with a whisk until the paste and its oil split. Turn the heat down to medium-low if it starts to catch and burn. This step is crucial for the curry's flavour, so cook until the paste is very fragrant and the oil separates from the paste, about 15 minutes, but can be longer. This is when the paste no longer soaks up all the oil and the bottom of the pan starts to become oily. This is because the oil in the paste is starting to release, or split. The paste will also darken slightly during this process. The time taken is not as long as for sambal, which is mostly chilli whereas this paste is onion based. It does change depending on the amount being cooked, so adjust the cooking time as needed.

5 Once the paste is cooked properly, add in the tamarind juice, water, salt and sugar. Stir through, and let it come to a simmer. Add the okra, tomatoes, and continue to simmer for 10 minutes to allow the sauce to thicken slightly.

6 Add the fish cutlets and allow to submerge slightly in the sauce. Continue to simmer until the fish cooks through, about 5-6 minutes. Remove from the heat.

**Garnish:**

1 Fry the julienne kaffir lime leaves and chilli in a little oil until crisp. Put in a bowl lined with paper towel to dry and cool. When dry, add to another bowl with the crispy fried shallots. You should have about 2/3 crispy shallots, 1/3 crispy kaffir lime leaves and chilli.

3 Use to garnish along with coriander leaves.

**Sides:**

See Malaysian Side Dishes in Paprika for sides.

노트

Chop the Spice Paste ingredients up into small evenly sized pieces to allow it to blend evenly.

See: “How to Properly Cook Spice Paste” in Paprika for how to split the Spice Paste when cooking it.