Sarawakian Spicy Fish Curry

Ingredients

In this adaptation of Kaeng tai pla, a Thai fish curry, we incorporate the unique flavors of Sarawakian cuisine. While the Thai version typically uses Thai herbs and spices, we substitute them with Sarawakian spices such as Sarawak pepper, galangal, and torch ginger flower. These local ingredients add a distinct flavor profile to the dish, giving it a Sarawakian twist. We alse have the original recipe for Kaeng tai pla, so you can check it out.

• 500g (1.1 lb) fish fillets, such as red snapper or mackerel 500g (1.1 lb) fish fillets, such as red snapper or mackerel
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon Sarawak pepper 1 tablespoon Sarawak pepper
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 torch ginger flower, sliced (optional) 1 torch ginger flower, sliced (optional)
• 400ml (1 ¾ cups) coconut milk 400ml (1 ¾ cups) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, sliced galangal, bruised lemongrass, and sliced red chilies. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the Sarawak pepper, turmeric powder, coriander powder, cumin powder, and torch ginger flower (if using). Stir well to combine and cook for another minute.
3. 3.
   Pour in the coconut milk and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
4. 4.
   Add the fish fillets to the pan and gently simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Stir in the tamarind paste, fish sauce, and palm sugar. Cook for an additional 2 minutes to allow the flavors to blend.
6. 6.
   Remove the pan from heat and squeeze the lime juice over the curry. Stir gently to incorporate.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice.

Treat your ingredients with care...

• Sarawak pepper — Use freshly ground Sarawak pepper for the best flavor. It has a citrusy and slightly spicy taste that adds depth to the curry.
• Torch ginger flower — If you can't find torch ginger flower, you can substitute it with regular ginger for a milder flavor.

Tips & Tricks

• For a spicier curry, add more red chilies or include some bird's eye chilies.
• Adjust the amount of tamarind paste and palm sugar according to your taste preferences. Add more for a tangier curry or increase the sweetness with additional palm sugar.
• Serve the curry with steamed rice or roti canai for a complete meal.

Serving advice

Serve the Sarawakian Spicy Fish Curry hot with steamed rice or roti canai. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the curry in a vibrant serving dish to showcase its rich red color. Sprinkle some sliced red chilies and cilantro on top for an appealing garnish.