Ingredients:
For the Curry
1 tbsp blended/grounded dried red chillies (or as per taste)
2 tbsp fish curry powder
1 tbsp blended/grounded shallots
1/2 tbsp blended/grounded garlic
1 serai/lemon grass - crushed
2 pieces asam keping/ dried tamarind fruit slices
1/2 liter vegetable stock
2 cups thick coconut milk
1/4 cup oil
salt to taste
Other Ingredients
1 packet yellow mee/noodles - blanched in hot water a couple of mins, then rinse into cold water and drain.
1 piece white hard tofu - sliced, add salt and fried
3 small Chinese brinjals/eggplant - sliced, add salt and fried
2 green chillies - cut into two and sliced
2 stalks spring onions - sliced thinly
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Preparation:
Into a bowl, mix the chillies, curry powder, garlic, shallots and lemon grass.
When oil is heated, fry the curry paste, stirring when needed until the oil floats.
Pour in the vegetable stock, asam pieces and salt to taste.
Cook until it starts to boil
Pour in the coconut milk and simmer over low heat.
Once small bubbles appear, off the heat.
To Serve:
Add the needed amount of noodles/mee into a serving bowl.
Top up with brinjals and tofu.
Sprinkle the green chillies and spring onions.
Pour the hot curry sauce/gravy and enjoy your meal.
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