Ingredients with Measurements:
- 500g of fish (preferably mackerel or tuna)
- 2 tablespoons of budu (fermented fish sauce)
- 1 tablespoon of tamarind paste
- 1 onion, sliced
- 3 cloves of garlic, minced
- 2 red chili peppers, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 cup of water
Special equipment needed:
- A large pot or wok
- A wooden spoon
Step-by-step instructions:
1. Clean and cut the fish into bite-sized pieces.
2. In a small bowl, mix the budu and tamarind paste with 1/2 cup of water. Set aside.
3. Heat the oil in a large pot or wok over medium heat.
4. Add the sliced onion and minced garlic. Saute until the onion is translucent.
5. Add the sliced chili peppers, turmeric powder, cumin powder, coriander powder, and salt. Stir well.
6. Add the fish pieces and stir gently to coat them with the spice mixture.
7. Pour in the budu and tamarind mixture, along with 1/2 cup of water.
8. Bring the curry to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the fish is cooked through.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sauteing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Total fat: 10g
- Cholesterol: 50mg
- Sodium: 800mg
- Total carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Budu can be substituted with fish sauce or soy sauce.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chili peppers can be substituted with green chili peppers or dried chili flakes.
Variations:
- Add vegetables such as eggplant, okra, or tomatoes for a more colorful and nutritious curry.
- Use different types of fish such as salmon or catfish.
- Add coconut milk for a creamier curry.
Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Let the curry simmer for longer if you prefer a thicker sauce.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a large bowl or platter, garnished with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil
- Sliced chili peppers
Pairings:
- Steamed rice
- Naan bread
- Papadum
Suggested side dishes:
- Cucumber salad
- Stir-fried vegetables
- Lentil soup
Troubleshooting advice:
- If the curry is too salty, add more water and adjust the seasoning.
- If the curry is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Budu fish sauce is a traditional condiment in Malaysian and Thai cuisine, made by fermenting fish with salt for several months.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.
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Region: Malaysian