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Ingredientes
- 2 big eye scad/kembong fish (scomber)
- 1 carrot, cubed
- 3 tomatoes, cubed
- 3 green chillies, halves
- 3 tbsp coconut milk
- salt to taste
- 4 cups water
- Ingredients for Blended Paste :
- 4 scallots
- 4 garlic
- 1 inch fresh ginger
- 6 bird eyes chillies
- 1 stalk lemongrass, thinly sliced
- 1 tbsp asam jawa paste/tamarind paste
- 15gm shrimp paste(belachan)
- 1 tbsp curry powder
Direcciones
- preheat wok/frying pan with 1/2 cup cooking oil.
- stir in blended paste and simmer untill fragrant about 10 mins.
- now, add in carrot & water, and boil for 5 mins.
- then, place in the fish, chilies & tomatoes, cover by lid and let it cook for 10 mins over medium heat.
- gradually, check the fish if it is ready. Remove the fish once it's ready.
- let the curry stock cook for a little while longer over medium heat untill the gravy is thicken.
- turn to low heat, add in coconut milk & salt, let to simmer for 2 more minutes. Then off the heat and pour the gravy over the fish. Serve hot
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1568g | |
| Calories 261 | |
| Calories from Fat 98 | 38% |
| Total Fat 11.67g | 15% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 114mg | 5% |
| Potassium 1713mg | 49% |
| Total Carbs 39.11g | 10% |
| Dietary Fiber 10.2g | 34% |
| Sugars 18.54g | 12% |
| Protein 8.44g | 14% |
