Friday, September 12, 2014

Terengganu Tuna Fish Curry


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 about Terengganu....

From Mr Wiki :
Terengganu (formerly spelled Trengganu or Tringganu) is a sultanate and constitutive state of federal Malaysia. The state is also known by its Arabic honorific, Darul Iman ("Abode of Faith"). 
The coastal city of Kuala Terengganu which stands at the mouth of the broad Terengganu River is both the state and royal capital as well as the largest city in Terengganu.
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Its located in the east coast of Malaysia. Terengganu is famous for its beautiful islands and white sandy beaches. The place where tourists go snorkelling and scuba diving to be amongst the wonderful sea livings.
One of the many highlights would be watching sea turtles coming to shore to lay eggs, from May to September. Writing it down in my bucket list : to witness this nature's intimate encounter and to release hatchlings back to sea...



My last week post was about one of Terengganu's signature dishes; Nasi Dagang.
And this week , I am putting up the fish curry that pair up well with the rice. Lengthy preparation and cooking time, but its worth it.
Leftover sauce/ gravy freezes well too big grin.

My apologies for not replying to comments in my earlier posts, we exceeded our limit on speedy internet quota per month... we were back to a slow mo connection that took ages to upload or download ...sorry peeps sad



Terengganu Tuna Fish Curry
Serve 6-8

1kg tuna steaks
20g tamarind slices
50g palm sugar
½ teaspoon salt

Curry paste
8 teaspoons coriander seeds
4 teaspoon fennel seeds
20g galangal
10g tumeric
20g garlic
50g ginger
350g red onion
20g dried chillies (soaked)
8 tablespoons dessicated coconut - roasted and grind to paste
600 ml coconut milk
1 small cinnamom sticks
  1. Place tuna cutlets in a sizeable saucepan or wok.
  2. Pour water just about covering the cutlets. 
  3. Add in tamarind slices, palm sugar and salt. 
  4. Bring to boil for 5 minutes then turn off heat.
  5. Reserve the stock.
  6. Blend coriander seeds, fennel, galangal, tumeric, garlic, ginger, onion and red chillies. 
  7. Heat up coconut milk in a thick base saucepan (or big wok) until oil separates. 
  8. Add the blended spices, roasted coconut (kerisik), palm sugar and cinnamon stick.
  9. Bring to a quick boil then simmer until the sauce has reduced to half. 
  10. Add fish and fish stock. 
  11. Simmer on low fire until the sauce thickened. 
  12. Season to taste. 
  13. Serve with Nasi Dagang.