A friend’s parents came over recently and met up for dinner. With them came various packets of gorgeous curry spices! Best I’ve ever had.
These are packets sold only in a few ‘mamak’ stores back in Malaysia. I’ve already used up several packets of the stuff. *sniffs* I need a trip home to stock up!
Anyway, for this fish curry, I used salmon belly, scallops and fish tofu (try and find it at your local chinese grocery stalls. They are incredibly tasty), and substituted coconut milk with regular milk (only because I can’t be bothered to keep around 3/4 cans of leftover coconut milk and have a glut of pints in the fridge from work since christmas).
I also added extra ocra (otherwise known as ladies fingers, which I adore!)
Following the instructions carefully….
and making sure that the seafood that was added in last don’t overcook….