I love Indian food and mamak food in particular. We often go to one particular place in Kuching almost weekly for roti and thosai. The thosai comes with dipping sauces of dhal and coconut chutney but we like the fish curry sauce the best.
One day I got some pieces of fish to go along with the curry. It was delicious! But then we got the bill and it turned out that the fish pieces were 5 ringgit each! Being the pake person that I am, I decided that I should learn to cook fish curry for myself because then I could buy a whole fish for 20 ringgit and save some money.
Armed with just my instincts and the flavor profile that I got from having this fish curry over several visits I decided to try to recreate it.
Indian Fish Curry
This delicious baked bun is even easier to prepare than our homemade baked char siew bao recipe, and possibly healthier as well.
Homemade Baked Sardine Buns
How would you cook this fish?
Threadfin Trevally, a.k.a. African Pompano
Making this favorite Nyonya dish is easier with the Royal Selangor jelly moulds.
Today is the most time-pressed post yet. We started prepping for this dish at 8pm so please forgive us for the brevity as I am writing this under immense pressure to meet the Jellyriffic challenge midnight posting timeline. I think we’re pretty crazy to try something this ambitious so late especially when it’s our very first time making this as well.
But guess what? It took all of 1 hour to prep. Despite the number of ingredients, this dish actually comes together quite quickly especially if you have a blender at home or food processor to do all the hard work!