Ketam Kari

This recipe was given to me by Auntie Ayie when I was in Penang for Eid Adha, and I am yet to try it tried it last night. Auntie is a great cook, so I am sure was glad it will turn out super. In fact, Rizal rated it 4/5. Not too bad huh?


Ingredients
____________________________________________________________

Ingredient A
Bawang besar sebiji, hiris
Santan RM1
Garam to taste
Tomato 1 biji
Cili Hijau 1

Ingredient B

3 ekor Ketam
Rempah 2 packets
Serbuk Jintan Manis 2 sudu
Halia 3 cm (blend / pound)
Sebatang Kayu Manis
Daun Kari
::mix all above ingredient, with a bit of water

Cooking Method
____________________________________________________________

1. Panaskan minyak

2. tumis bawang until wangi

3. Masukkan all item ingredient B, masak till naik minyak

4. Put in santan & garam to taste

5. lastly, put in Cili hijau and tomato. Leave it to settle for awhile. For me, I feel that curry tasted better if its cooked longer, let the taste of Ketam/ayam/ikan to blend in. I also added a bit of vinegar (since I didnt put in any nenas as the original recipe).

Note: This same recipe can be used for Chicken, meat or udang Curry

____________________________________________________________

Last night, since both me and Rizal already had dinner, I just made capathi to accompany the curry (instant one la... buy frozen at the supermarket)

Fish Curry

Okay, this is not really a completed recipe since I am yet to find the perfect combination / measurements for it. Right now, I still need Rizal to help me with the tasting to tell me what to adjust. So.. Kalau x sedap.. consider yourself warned okie.

As usual lets start with ingredients. Pretty basic stuff:
1. Oil
2. Salt
3. Red Onions (pound coarse)
4. Garlic (pound coarse)
5. Curry leaves
6. Tomatoes (cut into four)
7. Asam Jawa (mix with water)
8. Curry powder (I use Baba's or Aligappa. Mix with water)
9. Fish (suitable fish: tenggiri, small kembong, bawal hitam (cut))


And here are the Optional things you can add on:
1. Lady's fingers
2. Coconut milk
3. Green Chillies

As you know there are different variation and type of curry, and the recipe I am sharing here was given to me by Rizal's mum.

This time I used ikan temenung. One of Rizal's favorite. According to him the fish meat is sweet thats why he likes it. Since I dont eat fish curry I just take his word for it


We have a Karipalley plant, so I just took the curry leaves from our plant ;). A hint on choosing the leaves, pick the old ones, it gives better flavor


Okie dokie, lets get rolling.

1. Heat the oil. Sautee onions, garlic and curry leaves


2. Once browned, then add curry powder mix

3. Let it dried up, until the oil surfaced. Org panggil naik minyak.


4. Add Lady's Fingers if you like. Also if want to put in santan, this is when you add it. I didnt put any santan. Just lady's fingers


5. Add the asam jawa mix, then tomatoes. Bring to boil


6. Finally, add the fish. Allow the fish to gently simmer, not actually boil, or the outside will break into pieces before the inside is done.


7. Once mixed well, that's it. Turn off the heat and serve!