Salmon Fish Curry

I am not a professional cook. I'm just into quick, easy and delicious recipes. Today's recipe was taught by an Eurasian housewife years back and even after all these years, it still serves as a quick fix to my curry cravings. The salmon used in the curry are not the usual fillet but the belly strips which are sold separately. Known for its high fat content, the belly lends a creamy finish to the dish, which otherwise can only be achieved through using coconut milk. I love this dish with a bowl of rice but it actually tastes best with some prata, even if it's the frozen ready type.

Serves 2 -3

Ingredients:

3                             shallots, sliced
2 cloves                 garlic, minced
2 slices                  old ginger
2 tablespoons        cooking oil
300g                      salmon belly slices
2                            chilli padi, sliced
1/2 cube                fish bouillion cube
2 tablespoons        fish curry powder

Method:

Heat a wok with 2 tablespoons on medium heat and add in the minced garlic, sliced ginger and sliced shallots. Fry for about 2 minutes or until fragrant.

Mix the curry powder with some water until a thin paste is formed. Transfer the paste into the wok, and add in a few more tablespoons of water. Fry on low heat until a layer of oil forms on top of the paste, usually for about 5 minutes.

Pour in 500ml of water, mix well and bring the water to boil. Add in the salmon belly slices, bouillion cube and sliced chilli padi. Lower heat to low and simmer covered for about 10 minutes.

Cincalok Omelette

 

My brother has recently returned from a short getaway to Malacca, Malaysia with a bottle of cincalok - fermented small shrimp. Usually served as a condiment, the pungent salty pink little shrimps can also be fried with dishes. One of the easiest way to showcase that unique gorgeous flavour, is to fry it with an omelette. Absolutely delicious, if you ask me.

Ingredients:

2                              eggs
1/2                           white onion or 4 shallots, sliced
1                              red chilli or 2 small chilli padi (if you like it spicier), sliced
1 tablespoon            cincalok or more if you prefer
2 tablespoons          cooking oil

Method:

Heat a frying pan with 2 tablespoons of cooking oil. Add in the sliced onion and chilli and fry until it is fragrant.

Beat the eggs with the cincalok and add into the frying pan.

Fry each side of the omelette on high heat for about 30 seconds and serve.