DELICIOUS & SPICY Nyonya Curry Fish // 娘惹咖喱鱼

DELICIOUS & SPICY Nyonya Curry Fish // 娘惹咖喱鱼

Nyonya or Peranakan cuisine is a mix of influence from the Chinese and Malay cuisines. Essentially, Peranakans are descendants of early Chinese migrants who settled in parts of Malaysia, particularly Penang, Malacca and Singapore, inter-marrying with local Malays and combines Chinese, Malay and other influences. Some of them also settled in Indonesia. Compared to a typical Singaporean curry fish, Nyonya curry fish is prepared with a twist of tanginess which is very refreshing. Feel free to increase the intensity of tanginess if you like so. You can also omit the addition of coconut milk per your preference.

Click here to see how Roland cooked this:

Serve 6

1 whole Fish (1.1kg) or Fish Head
1/2 cup of tamarind or assam juice (obtained by soaking 2 tablespoons dried tamarind in 6 tablespoons of water)
2 teaspoons of salt
500ml of coconut milk
2 thumb size ginger
7 cloves of garlic
20 pieces of shallots
3 stalks of lemongrass
12 pieces of green chilli
6 tablespoons of curry powder
1 tablespoon of turmeric powder
1 litre of water
10 – 12 lady’s fingers
3 tomatoes – cut
1 whole brinjal – cut
3 onions – cut

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