![\"blog-2011-cooking-OLYP0744-fish-curry\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/06\/blog-2011-cooking-OLYP0744-fish-curry.jpg\" "\\"blog-2011-cooking-OLYP0744-fish-curry\\"")
<\/p>\n","protected":false},"excerpt":{"rendered":"I have yet met someone who doesn’t like curries. There’s something about the fusion of spices and coconut milk that wakes up our taste buds and stimulates appetite.<\/p>\n
I like eating fish curry. I always look forward to its ingredients of lady fingers, egg plant, beancurd skin and fresh white fish meat all soaked in a spicy gravy tinged with tamarind. It’s so mouth-watering! :D<\/p>\n
Just a couple of weeks ago, I came across a packet of ready-made fish curry paste at a supermarket and decide to give it a shot. I bought the suggested ingredients (with a bit of improvisation) and followed the simple cooking instructions on the packet. The dish turned out to be surprisingly delicious (taste-wise similar to MIL’s) and satisfying! Another keeper :)<\/p>\n
BTW, I used red snapper fillet, egg plant, tomato, Japanese fish cakes (not that palatable, my first and last time using them) and stuffed bean curd sheets (these tasted great!). Couldn’t find lady fingers at the supermarket – duh. Just a note about preparing the egg plant: I soaked the cut egg plant pieces in salt water to prevent browning before cooking them.<\/p>\n
Oh ya, if you’re wondering which brand of fish curry paste I bought, it is ‘Woh Hup’. Its packet has the label ‘Easy Cook Sauce’.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
I have yet met someone who doesn’t like curries. There’s something about the fusion of spices and coconut milk that wakes up our taste buds and stimulates appetite. I like eating fish curry. I always look forward to its ingredients<\/p>\n