Something you don’t find it everywhere, is this salted fish curry. It’s pretty simple and it’s full of great flavours. So I had flabby Nick to join the dinner and I have; salted fish curry, stir fry spinach with lentils, acar and some leftover hamchoy soup.
Salted fish curry
3 portion of salted fish bones (ikan kurau)
1 portion of salted fish (meat chunks)
2 tablespoonful of garlic and ginger pounded to paste
A dash of mustard seeds
Fish curry mix
Egg plant & ladies finger
Saute the garlic & ginger paste with the mustard seeds, then add onions. Once it brown a little, add in the curry paste. Let it simmer then add in the salted fish. Add two bowls of water and let it simmer on low heat for the next 45 mins. Add in the egg plants and the ladies fingers.
Half a pineapple
Vinegar, salt, pepper & sugar.
A handful of mint leaves
Stir fry spinach with lentils
A bunch of spinach
A handful of lentlils (soak in water for about an hour)
2 Dry chillies
1 tablespoon of garlic & ginger paste
Leftover charchoy soup
A simple leftover soup using charchoy and old chicken.
I must be mad for cooking so much for a Wednesday dinner.
p/s: dear Sandy (my colleague), Yes I am saving some curry for you and will bring it to the office tomorrow. Don’t worry I didn’t put lizards in it.