Recipe Description
The original article was first published in The Star. Click here to read more.
Recipe Ingredient
- Ingredients A:
- 200g shallots, blended
- 100g garlic, blended
- 5cm ginger, blended
- 350g fish curry powder
- 200g meat curry powder
- Ingredients B:
- 10 tbsp cooking oil
- 2 stalks curry leaves
- 5 cardamom seeds
- 3 pcs star anise
- 6 cloves
- 5cm Ceylon cinnamon
- 2 stalks lemongrass, bruised
- 6 shallots, sliced thinly
- Ingredients C:
- 500g medium sized prawns, boiled with 2 litres water, prawns used as condiments (reserve prawn stock for use)
- 300g fish balls
- 500ml thick coconut milk
- 12 pieces tofu pok
- 2 tamarind slices
- 1 tbsp chicken or ikan bilis paste
- salt and sugar to taste
- Condiments:
- 1kg yellow noodles, cooked
- 200g bean sprouts, blanched
- 300g bak choy
- 2 pcs hard tofu, fried with salt and turmeric powder
- 2 pcs fish cake, sliced thinly
- 200g boiled chicken meat
- 5 hard-boiled eggs, halved
- 2 red chillies, sliced
- 2 green chillies, sliced
- green onions, cut thinly
- fried shallots, for garnish
Instructions
- Mix blended ingredients A with the curry powders.
- In a large pot, heat up cooking oil and put in all the ingredients in B. Stir until aromatic. Add ingredients A and stir occasionally until the oil separates from the paste.
- Add prawn stock. When the gravy is piping hot, add the fish balls and coconut milk. Add tofu pok as well as the tamarind pieces and chicken or bilis stock. Add salt and sugar to taste.
- Once done, serve curry hot with condiments.