Nyonya Fish Curry Kapitan 娘惹咖喱鱼

In the previous recipe, I made Nyonya Chicken Curry Kapitan. Last week, I went to Prime Supermarket and bought a whole Batang fish. They fillet the whole fish but cut the tail into pieces as it will be difficult to fillet at the end. So this time, I made some changes and used fish instead of chicken.

Ingredients

For cooking the fish

1. 6-8 pieces Batang fish
2. 2 stalks Lemon grass, cut into 3 inches and bruised.
3. 6-8 pieces Kaffir lime leaves
4. 1 cup Coconut milk (squeezed from fresh grated coconut)
5. 1 tbsp Lime juice (squeezed from big or small lime)
6. Salt to taste

For the paste (see recipe here)

1. 1 1/2 inch Galangal
2. 200-250g Fresh red chili (seeded and sliced)
3. 5 Shallots (sliced)
4. 1 inch Ginger
5. 6 Candlenuts (soaked in warm water)
6. 1/2 inch Fresh turmeric
7. 1/4 tsp Belacan (fermented shrimp paste)
   

    

Method

1. Blend all the spice ingredients till fine.
2. Heat up cooking oil in a pan or wok.
3. Add in the blended spices and stir fry till fragrant, a thin layer of oil should form at the top.
4. Add lemongrass and lime leaves and continue cooking.
5. Add fish and cook to 80%.
6. Add the coconut milk and continue to simmer over low heat for another 15 mins.
7. Squeeze in the lime juice. 
8. Add salt to taste.
9. Serve.