Saturday, July 5, 2014

ikan pari masak lada melaka

This is a classic dish from my hometown Melaka
it is a fusion of curry and assam pedas
due to our cultural heritage
truly exotic!

Here's how I cook it:

heat 2 Tabsp cooking oil in a non-stick pot over a medium heat 

sautee 1 lemongrass + 1 twig curry leaves + 2 sliced shallots + 1 crushed garlic + 10 fenugreek till fragrant

meanwhile in a mortar pound 1/2 teasp coriander + 1/4 teasp cumin + 1/4 teasp fennel 

add-in into the pot and continue sauteeing all the ingredients until the aroma of curry fills up your kitchen

then add in chilli paste together with 3 shallots + 2 garlic + 1" belachan + 1/2" ginger + 1/2" fresh turmeric which have been pounded in a mortar much earlier before the cooking starts

sautee until the chilli paste is cooked and crispy

meanwhile mix 1 Tabsp tamarind paste with 1/4 cup water to make tamarind juice

add this tamarind juice into the pot when the chilli is cooked and stir well to make gravy

add 1/2 cup water into the pot to form a smooth gravy

toss in 5 ladies finger + 2 cut tomatoes + 1/2 teasp kerisik + dash of black pepper into the gravy and allow to boil

add in 2 teasp salt and fish into the gravy and continue to boil until it thickens

final taste for balance of saltiness spiciness and sourness

off the fire


Bon appetit!

a word on the fish
sting ray is used in this recipe although other fish is fine too
just that sting ray is popular with this dish simply due to its silkiness released when cooked 
which adds a unique flavor into this dish :)

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