Thursday, Dec 20 2007

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Fish in Hot Coconut milk

By Sudha Mohan

Ingredients

Oil for deep frying
500g Spanish Mackeral(tenggiri) (cut into 5-6 pieces)
turmeric powder and salt -rub over the fish both side
1-2 tsp chilli powder
3 small chopped tomatoes
11/2 cup coconut milk
1/2 tsp sugar
1-1/2 tsp salt

To Be Grind/Pounded:
2 cm ginger
1/2 in belacan (shrimp paste)
10 shallots
2 cloves garlic
1 fresh red chilli
1in fresh turmeric

Method:

1. Cut fish and season with salt and turmeric powder and fry fish to a golden brown.
2. Remove and drain oil thoroughly and arrange on a serving plate.
3. Fry the pounded ingredients in low flame.
4. Once the smell arise, add in tomatoes, chilli powder, salt, sugar and coconut milk.
5. Bring almost to the boil and simmer until the sauce is thick and fragrant.
6. Pour over fish and serve.
7. Garnish with choppes spring onions or coriander leaves if desired.

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