Ingredients with Measurements:
- 1 lb of fish (any type of firm white fish)
- 1 cup of rice flour
- 1 cup of water
- 1 tbsp of salt
- 1 tbsp of sugar
- 1 tbsp of tamarind paste
- 2 tbsp of oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp of curry powder
- 1 can of coconut milk
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large frying pan
- Small saucepan
- Wooden spoon
- Serving platter
Step-by-step instructions:
1. Clean and cut the fish into bite-sized pieces. Set aside.
2. In a large mixing bowl, combine rice flour, water, salt, and sugar. Mix well until it forms a smooth batter.
3. Add the fish pieces into the batter and coat well.
4. Heat oil in a large frying pan over medium-high heat.
5. Fry the fish until golden brown and crispy. Remove from the pan and set aside.
6. In a small saucepan, heat oil over medium heat.
7. Add chopped onions and minced garlic. Cook until fragrant and soft.
8. Add curry powder and cook for another minute.
9. Add coconut milk, water, tamarind paste, salt, and pepper. Stir well and bring to a boil.
10. Reduce heat and let the curry simmer for 10 minutes.
11. Add the fried fish into the curry and let it simmer for another 5 minutes.
12. Transfer the Pekasam with Fish Curry to a serving platter and garnish with fresh herbs.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for frying the fish
Medium heat for cooking the curry
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 18g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or cornstarch.
- Tamarind paste can be substituted with lime juice or vinegar.
- Curry powder can be substituted with garam masala or turmeric powder.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different types of fish such as salmon or tilapia.
- Add more spices such as cumin or coriander for a more flavorful curry.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy texture.
- Use a non-stick frying pan to prevent the fish from sticking.
- Adjust the amount of curry powder according to your preference.
Storage instructions:
Store the leftover Pekasam with Fish Curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pekasam with Fish Curry in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the Pekasam with Fish Curry on a large platter with fresh herbs and lime wedges.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
Serve the Pekasam with Fish Curry with steamed rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Papadums
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pekasam is a traditional Malaysian dish made by fermenting fish in salt and rice for several days. It is commonly eaten with spicy dishes such as curry.
Flavor profiles:
The Pekasam with Fish Curry has a crispy texture from the fried fish and a rich and creamy curry sauce with a tangy and slightly sweet flavor from the tamarind paste.
Serving suggestions:
Serve the Pekasam with Fish Curry as a main dish for lunch or dinner.
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Region: Malaysian