Sour Orange Curry Of Fish
April 26, 2019
"From our weekday newspaper The West Australian. Times are estimated. NOTE 1 - For the fish it was also suggested you could use nannygai, barramundi, seas bass, kingfish, red emperor or snapper. NOTE 2 - Beside Chinese cabbage you could use a handful of Asian greens such as Siamese watercress (wate spinach) or choy sum."
- Serving Size: 1 (1179.3 g)
- Calories 874.7
- Total Fat - 19.4 g
- Saturated Fat - 4 g
- Cholesterol - 115.6 mg
- Sodium - 688.7 mg
- Total Carbohydrate - 126.3 g
- Dietary Fiber - 4 g
- Sugars - 11.3 g
- Protein - 50.4 g
- Calcium - 401.5 mg
- Iron - 7.6 mg
- Vitamin C - 20.2 mg
- Thiamin - 1.3 mg
To make the curry paste - nip off the stalks of the dried long red chillies, than cut along their length and scrape out the seeds and soak the chillies in water for about 15 minutes or until soft.
Rinse the dried bird's eye chillies to remove any dust.
Drain the chillies, squeezing to extract as much water as possible, then chop them quite finely.
Use a spesstle and mortar, pound the chillies to a paste with salt and then add the remaining ingredients in the order they are listed, reducing each one to a fine paste before adding the next or alternatively, puree the ingredients in a electric blender and you will probly need to add a little water to aid the blending, but try not add more than necessary, as this will dilute the paste and alter the taste of the curry and halfway through, turn the machine off and scrape down the sides of the bowl with a spatula, then turn it back on and whiz the paste until it is completely pureed.
To make the curry - bring the stock or water to the boil with the salt and then add the curry paste, rinsing out the mortar or blender to make sure all the paste is used, and simmer for a minute before adding the whole shallots and simmer for 3 to 4 minutes, then season with sugar, fish sauce and most of the tamarind water.
Add the fish and greens and continue to simmer until everything is cooked.
This curry should taste sour, salty and a little hote - adjust accordingly with fish sauce, tamarind water and chilli powder.
Finish with the roasted chillies, if desired, and serve with steamed rice.
Tips & Variations
No special items needed.