Fish

  Fish is a common cuisine in many countries. The aroma in fish curry and it’s taste is pure dynamic added flavour when taken with steamed rice or naan or chapatti or any kind of bread.                             ...
$4.50

GOMEZ SPICE PTE LTD

Uncategorized

23 In Stock

794712311126

 

Fish is a common cuisine in many countries. The aroma in fish curry and it’s taste is pure dynamic added flavour when taken with steamed rice or naan or chapatti or any kind of bread.                                                                                                                                                                                                                                                                                                                                                                                                                  

 

FISH CURRY -  咖喱鱼 – Kari Ikan (1 kg)

Preparation Suggestion:

Ingredients (sliced): 1 big onion, 10 shallots, 2 big tomatoes, 5 pieces of garlic, 1 inch ginger & 2 green chilli. Lime juice extracted from 6 small lime. Grinded paste - 1 tomato & 1 big onion (as an alternative you may use 1 cup of carnation milk but only add in after the fish is cooked). 5 tablespoons cooking oil and salt to taste.

Method for cooking

  1. Marinate the fish with 2 teaspoons of lime juice and leave it aside.
  2. Heat wok, pour oil, add Packet A and saute for 5 seconds. Add in all the sliced ingredients and stir fry till onions turn light brown. 
  3. Add Packet B, 700ml water, stir well and boil for 10 minutes. Add grinded paste, close the lid and boil for 5 minutes (skip this step, if using carnation milk). Add lime juice, salt and mix well, then finally add fish in. Close lid, cook for 15 minutes. (If using carnation milk, add milk and/or for extra spicy, add 1 teaspoon of black pepper powder and cook for another 5 minutes, stirring in between). Off stove and garnish with fresh curry, coriander and spring onion leaves.
  4. You may add lady fingers and brinjals, if preferred. Fry it with oil and add into the curry.

 

  1. 放入两茶匙柠檬汁腌制切好的鱼
  2. 热锅,倒入适量的油再将调味料包A加入锅中,快炒5秒钟. 将其他准备好的材料加入一起翻炒至金黄色即可
  3. 将调味料包B,700ML的水加入锅中,滚至10分钟. 过后将腌料加入锅中(使用牛奶可跳过这个步骤)继续煮滚5分钟.再将柠檬汁,盐,和腌制好的鱼加入锅内中一起搅拌均匀,盖上锅盖煮至15分钟.最后加入牛奶(可加入一茶匙的黑胡椒增加辣味)持续搅拌5分钟即关火. 加入香菜和青葱点缀即可.

 

  1. Perapkan ikan bersama 2 sudu kecil perahan air limau nipis.  Biarkan seketika.
  2. Panaskan minyak di dalam periuk dan masukkan Paket A dan tumis selama 5 saat.  Campurkan bahan hirisan dan tumis bawang kecil sehingga bertukar warna kekuningan.
  3. Masukkan Paket B, 700ml air, dan masak selama 10 minit.  Campurkan kisaran pes (tak perlu jika menggunakan susu cair) dan masak selama 5 minit.  Masukkan perahan limau nipis, garam dan gaul rata, kemudian masukkan ikan.  Tutul periuk dan masak selama 15 minit. Tuang susu cair (untuk lebih pedas campurkan 1 sudu kecil serbuk lada hitam) dan masak lagi selama 5 minit. Hendaklah sentiasa di kacau.  Tutup api.  Buat hiasan, letakkan daun ketumbar dan daun bawang.

 

Great Goodness in Cooking with Love

 

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