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Fishcurry
Sweet Anna loves Asian food. It's quite spicy, but with a bowl of white rice, chapatti or what papadums .... mmmm!
Here is Sweet Anna's favorite Fishcurry. This is pretty spicy, but if you have one pepper less or add some coconutmilk, the taste will be mitigated.
This recipe is from Tineke Sluijter.
She also mentioned how you can make the seasoning for this Fischurry. That I wanted to try of course! Fishcurrypowder is also available in the Toko, but for the fans, I first give Tinekes mixture below:
Selfmademusic Fiscurrypowder
2 tablespoons ground coriander (ketoembar)
½ tablespoon ground fennel seed
4 finely rubbed, dried red peppers
2 teaspoons ground cumin (djinten)
1 teaspoon ground fenegriekzaad
1 teaspoon freshly ground black pepper
2 teaspoon ground turmeric (koenjit)
Mix well together and store in a sealable jar.
(Really good Fishcurrypowder is what you get, I like it even better as the one from the ToKo.)
Ingredients for 4 persons:
600 g cod fillet (now I often use other white fish because there are not so many cods anymore)
2 tomatoes
3 red peppers (use 1, 2 or 3 peppers according to your own taste )
1 onion
4 cloves garlic
ginger (the root), approximately 5 cm
2 serehstalks
1 teaspoon trasi
1 tablespoon viscurrypoeder
½ tablespoon tamarind paste
1 tablespoon sweet soy sauce (Manis)
100 grams Santen
1 tablespoon lemon or lime juice
salt according to your taste (I never add, we always eat without added salt)
4 tablespoons oil
Method
Cut the fish into pieces of 2 by 2 cm.
Cut the tomatoes into small pieces.
Cut the red peppers, onion, garlic, ginger and white part of the serehstalks. Put it all together in a food rocessor and mix it with two tablespoons of oil and the teaspoon trasi until a smooth mixture.
Heat two tablespoons of oil in a wok and stir the seasoning a minute or three to a not too high heat. Now add the fischurrypowder and stir one minute.
Add tamarind paste, soy sauce and Santen to it.
Add half a liter of water and bring it to the boil while stirring. Allow the sauce a minute or ten gently boiling. Occasionally, stir.
Taste the sauce and add salt as you please.
Add the fish, tomatoes and lemon- or limejuice to the sauce.
Leave the fish in a minute or five to seven, till it is cooked.
Put the dish in a heated dish and serve with white rice, for example.
Bon appétit!
Here is Sweet Anna's favorite Fishcurry. This is pretty spicy, but if you have one pepper less or add some coconutmilk, the taste will be mitigated.
This recipe is from Tineke Sluijter.
She also mentioned how you can make the seasoning for this Fischurry. That I wanted to try of course! Fishcurrypowder is also available in the Toko, but for the fans, I first give Tinekes mixture below:
Selfmademusic Fiscurrypowder
2 tablespoons ground coriander (ketoembar)
½ tablespoon ground fennel seed
4 finely rubbed, dried red peppers
2 teaspoons ground cumin (djinten)
1 teaspoon ground fenegriekzaad
1 teaspoon freshly ground black pepper
2 teaspoon ground turmeric (koenjit)
Mix well together and store in a sealable jar.
(Really good Fishcurrypowder is what you get, I like it even better as the one from the ToKo.)
Ingredients for 4 persons:
600 g cod fillet (now I often use other white fish because there are not so many cods anymore)
2 tomatoes
3 red peppers (use 1, 2 or 3 peppers according to your own taste )
1 onion
4 cloves garlic
ginger (the root), approximately 5 cm
2 serehstalks
1 teaspoon trasi
1 tablespoon viscurrypoeder
½ tablespoon tamarind paste
1 tablespoon sweet soy sauce (Manis)
100 grams Santen
1 tablespoon lemon or lime juice
salt according to your taste (I never add, we always eat without added salt)
4 tablespoons oil
Method
Cut the fish into pieces of 2 by 2 cm.
Cut the tomatoes into small pieces.
Cut the red peppers, onion, garlic, ginger and white part of the serehstalks. Put it all together in a food rocessor and mix it with two tablespoons of oil and the teaspoon trasi until a smooth mixture.
Heat two tablespoons of oil in a wok and stir the seasoning a minute or three to a not too high heat. Now add the fischurrypowder and stir one minute.
Add tamarind paste, soy sauce and Santen to it.
Add half a liter of water and bring it to the boil while stirring. Allow the sauce a minute or ten gently boiling. Occasionally, stir.
Taste the sauce and add salt as you please.
Add the fish, tomatoes and lemon- or limejuice to the sauce.
Leave the fish in a minute or five to seven, till it is cooked.
Put the dish in a heated dish and serve with white rice, for example.
Bon appétit!
