I had the most wonderful durian sambal with yellow tail scads and Daddy had his yoghurt fish and squid curry for our dinner two nights ago. As promised here is the post on the fish curry. Instead of using coconut milk , I used yoghurt and this curry turned out delicious despite the fact that it is a yoghurt curry :p Of course ,
the curry King Daddy can tell the difference lol! Curry with coconut milk has a thicker texture and the taste is richer than yoghurt curry but for me even though the gravy is thinner , but its aroma is the same because I pound the spice paste ...using the mortar and pestle. Healthier using yoghurt instead of coconut milk . I don't know about you , but I love to have yoghurt in my dessert , curries and roast :) I am a big fan of yoghurt !
This recipe is taken from Flavour Magazine June-July 2010 issue . I tweaked it a bit by using ray fish and squids instead of mackerel and brazilian nuts in place of candlenuts ( coz I ran out of candlenuts ) This is a great fish curry. I sauteed the ground ingredients in a non stick wok, then when it is fragrant , I transfer the sauteed ground ingredients into my precious claypot and continue to simmer the curry under low heat till it is ready for serving. This precious and beautiful claypot can be of dual purpose, it can be used to cook on the stove and then serve at the table at the same time.
pound these ingredients in a mortar and pestle...fresh turmeric,
shallots,garlic,toasted shrimp pastelemongrass, and
dried chilli into a paste, add the brazilian nuts / candlenuts last
the candlenuts or brazilian nuts helps to thicken the curry and gives it a
thicker and richer texture.....I prefer to pound the fresh ingredients myself
I add the yoghurt last....
I love this yoghurt curry because I know that it is so much healthier
I can take / drink in as much of the gravy and not feel GUILTHY ! :p
I added the squid into the curry coz I was too lazy to think what to cook
with them.......so in they went into the pot of curry :p
Yoghurt Fish Curry ( adapted from Flavour Magazine June-July 2010 issue )
spice paste :
2 tbsp vegetable oil * I use grapeseed oil
20 shallots, peeled
2 cloves of garlic, peeled
20 dried chillies, halved, boiled, soaked and drained (or
160 g dried chilli paste )
4 red chillies, seeded and sliced
25g ginger, peeled and sliced
15 g fresh turmeric ( kunyit) peeled and sliced
40 g galangal ( lengkuas) peeled and sliced
4 lemongrass, sliced
5 candlenuts, rinsed, soaked and drained * I use brazilian nuts
40 g fish curry powder, dry rosted
6 tbsp vegetable oil * I use grapeseed oil
5 g toasted belachan ( dried shrimp paste ) crumbled
15 g curry leaves, torn
1 tbsp of tomato puree
1 litre of hot water
1 1/2 tsp sea salt
1 tbsp of brown sugar
10 lady's fingers, halved
2 large eggplants, sliced
4 tomatoes, halved
10-15 beancurd puffs * I omitted this
250 g plain or soy milk yoghurt
1 large mackerel, cleaned, cut into 3 cm thick slices
and pan fried until browned on both sides * I use squids and ray fish
Process all the spice paste ingredients to a smpooth paste in a blender * I used the mortar and pestle . Remove and set aside.
heat wok until smoking. Lower heat. Add oil and belachan; stir -fry until fragrant. Add spice paste and curry leaves, stir fry till fragrant. Add in tomato puree, water, salt and sugar. Bring to a boil and simmer for 5 minutes. Add vegetables and beancurd puffs; bring to a boil. Simmer for 10 minutes. Stir in the yoghurt. Add fish. Bring to a boil. Simmer for 5 minutes. Remove from heat.
* Note : This curry is excellent served hot or cold with multi grain rice, flatbreads, couscous and pasta.
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