[Malaysian Cuisine] Curry Fish Head

It is always nice to have the mint leaves when serve the curry fish head. With the instant seafood curry paste, it is easy to prepare the curry in an hour time.

Ingredients:

1 Instant Seafood Curry Paste

1 Grouper Head (The Weight is About 1kg )

200g Lady's Finger, Cut Into Pieced

2 Tomato, Cut Into Pieced

2 Onion, Peeled & Sliced

40g Tamarind Paste

120ml Water

120ml Coconut Milk

400ml Boiled Water

Seasonings:

1/2 Teaspoon Salt

1/2 Teaspoon Sugar

20g Mint Leaves

1 Teaspoon Chopped Torch Ginger Bud

Method:

Rinse the grouper head and drain, keep aside.	Add the tamarind paste in the water and mix well, removed seed and keep aside.	Heat up the frying pan, add the curry paste and onion.
Stir-fry the onion till semi-tranparent.	Pour in boiled water and bring to a boil.	Add the fish head and lady's finger.
Add the tomato and simmer for 15 minutes.	Pour in tamarind water and simmer for 5 minutes.	Add the seasoning to taste. Dish up and garnish with torch ginger bud and mint leaves. Serve hot with rice.

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[Instant] Curry Chicken

It is simple to prepare curry chicken at home nowadays. All you need is just the Instant Sauce and you can made a absolutely delicious chicken.

Ingredients:

2 Chicken Thigh, Cut into Pieced

3 Potato, Peeled and Cut into Pieced

1 Pack of Tean's Gourmet Curry Chicken Instant Sauce

300ml Boiled Water

250ml Coconut Milk

Method:

Heat 1 teaspoon of cooking oil into a pan .	Add chicken thigh and curry instant sauce, stir-fry till fragrant and the meat in firm.	Add the potato.
Stir-fry for another 5 minutes.	Add the boiled water and bring to boil, continue to cook for another 20 minutes with medium heat.	Add the coconut milk and bring to boil again. Serve hot with white rice or tumeric rice.

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[Nyonya] Assam Curry Fish (Asam Kari Ikan)

Assam Curry Fish is one of my favorite dish. With the ready curry paste, it is easier to prepare in less than 1 hour.

Ingredients:

250g Grouper Fillet

1 Red Onion, Cut into Sliced

1 Pack of Tean's Gourmet Assam Fish Paste

2 Round Eggplant, Cut into Pieced

2 Tomato, Cut into Pieced

300ml Boiled Water

Method:

Rub the fish with lemon juice and set aside for 5 minutes.	Cut the tomato and round eggplant into pieced.	Heat 1 teaspoon of cooking oil into the frying pan, stirring the onion and fish paste until tender.
Add the boiled water and bring to boil.	Add the fish and simmer for 5 minutes	Add the tomato and round eggplant and simmer for 10 minutes. Serve it with white rice.

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[Curry Lover] British Curry Pork

This British Curry Pork with mildly spicy is strongly recommended to those curry lover but can't afford too hot and spicy. ^^

Ingredients:

2 Pork Belly, Sliced

2 Potato, Peeled and cut into pieced

1 Carrot, Peeled and cut into pieced

150g White Mushroom, Cut into quarter each

1 Onion, Peeled and sliced

1 Small pieced of Tender Ginger, sliced

1 Red Chili, sliced

1 Tablespoon grated garlic

300ml boiled water

Sauce:

2 Tablespoon British Curry Powder

4 Tablespoon Water

Seasonings:

1/8 Teaspoon Salt

1/2 Teaspoon Sugar

1/8 Teaspoon Pepper Powder

Method:

Add the British Curry Powder into water and mix well.	Heat 1 teaspoon cooking up in a frying pan over high heat. Cook, stirring the onion and garlic until tender.	Add the pork belly and cook until light browned.	Add the white mushroom until browned.
Add the curry sauce and chili. Cook for 1 minutes.	Add the potato and carrot.	Add the boiled water and bring to boil, and simmer for 10 minutes, or potato until tender.	Season to taste with salt and ground pepper. Serve it with rice or spaghetti

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Japanese Curry Chicken

Japanese Curry Chicken is sweet and fragrant, and it is not so hot as typical curry. Should like you like the mild curry , I would like to recommend you this popular dish. It is easy to prepare and Japan Curry Concentrated Sauces could be found from most of the supermarket.

Ingredients:

2 Chicken Thigh

2 Potato, Peeled and Cut into Pieced

1 Carrot, Peeled and Cut into Pieced

1 Onion, Sliced

1 Tablespoon Grated Garlic

1 Japan Curry Concentrated Sauces

250ml Boiled Water

Seasonings:

1/8 Teaspoon Salt

Method:

Prepare the ingredients as shown above.	Heat up 2 tablespoon oil in work and add onion and garlic.	Add chicken pieces and stir-fry till fragrant and the meat in firm.
Add Curry Concentrated Sauces, Boiled water, Potato and Carrot.	Cook at low heat till meat is tender and gravy in thick.	Add the salt, mix well and dish onto the serving plate. Serve hot with white rice.

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