Ingredients: 1 stingray (pou yu), cut into pieces
2 tomato (cut into wedges)
1 brinjal (cut diagonally into 3 inches)
5 ladies finger (cut into half)
1 tablespoon of fish curry powder
2 tablespoons of vegetable/ olive oil
1 teaspoon of salt Spice Paste: 1 clove garlic, chopped
1 big onion, chopped
1 stalk of lemon grass (white part only) 1 tablespoon of dried ground chili peppers (depends how spicy you like) 2 tablespoons of tamarind paste 1 cup of water
Marinate the stingray with ½ tablespoon of fish curry powder and abit of salt.
Method: 1. Grind all the spice in a food processor. Set aside.
2. Soak the tamarind paste in warm water for 15 minutes. Squeeze the tamarind paste constantly to extract the flavor into the water.
3. Drain the paste and save the tamarind juice.
4. Heat oil and fry the spice paste for 2 minutes or until fragrant.
5. Add the tamarind juice, fish curry powder.
6. Add the tomato wedges, brinjal and ladies finger.
7. Add the fish, season with salt.
8. Simmer on medium low heat until the fish is cooked. Serve hot.
You can change the quantity of the ingredients to your preferences.
Ingredients: Pork Ribs 1 red onion, peeled and chopped 2 tablespoons of curry paste 2 tablespoon of curry powder (meat curry powder, mix with water) 2 tablespoons of vegetable/ olive oil 2 tablespoon of low fat milk 1/2 teaspoon of salt, or to taste 3 stalks lemon grass 6 lady’s fingers
Method: 1. Season pork ribs with a bit of salt and curry powder. 2. Heat the wok over medium high heat. Add oil to the heated wok. 3. When the oil is hot, add onion, curry leaves and lemon grass. Stir fry until fragrant. 4. Add curry paste and curry powder. Continue stir fry until fragrant. 5. Add pork ribs and stir fry about 5 minutes so that the pork ribs is browned and coated with the curry paste. 6. Add small amount of water, let it simmer. 7. Add low fat milk, Stir evenly. 8. Add salt and lady's finger. 9. Cover and simmer until thicken and pork ribs is cooked and tender.
You can change the quantity of the ingredients to your preferences.
I am a curry mee freak and i can easily finish a big bowl with the soup if it is good. The curry looks nice, it came with long beans, toufu pok, fresh cockles and chicken meat. (choice of drumstick, chicken wing or sliced chicken) Other than the basic ingredients, they also have seafood curry laksa and dry curry laksa. I personally don't really like the curry with seafood because the taste of the seafood will overlap the original taste of the curry itself, that's why i always prefer the original curry laksa. It was above average for me, but then is slightly expensive compare to others.
