Last week, during a ride to Tawang, I had one of the most delicious Rui Mach Curry I’ve ever tasted, which really inspired me.
Rui Mach Curry served at T.K.Residency at Tawang, Arunachal Pradesh
I decided to cook a spicy version of fish as soon as I got home, and I did just that last night. I made a spicy Indonesian Fish Curry using King Mackerel, known as Seer Fish. Since I’m not a big fan of kaffir lime and lemongrass, I omitted those ingredients and created my own recipe. The only ingredient I needed to complete the dish was galangal, which I could easily order from a grocery app. Voila! I had all the necessary ingredients to create this culinary delight. So, dive in and check out my version of Indonesian Fish Curry!
Ingredients:
Mackerel Fish – 500 gm
Red Chillies – 20 gm
Onion – 50 gm
Tomato – 30 gm
Galangal – 1 pod ( about 1 centimetre) sliced
Tamarind pulp – 1 tbsp
Ginger paste – 1 tbsp
Red Chilli powder – 1 tbsp
Cumin Powder – 1 tbsp
Coconut milk – 120 ml
Salt – to taste
Water – 1/ 2 cup
Sesame Oil – 30 ml
Method:
1 ) Slice the fish. Wash thoroughly. Rub lime juice and a little salt and set aside.
2 ) Grind the onion, tomato and red chillies to a coarse paste.
3 ) Heat a little oil in a pan and fry the fish lightly. Set aside.
4 ) Add the remaining oil to the pan and heat a bit. Fry the onion, tomato and chilli paste along with ginger paste and add chilli powder and cumin powder. Fry till golden brown. Add the sliced galangal, tamarind pulp and coconut milk along with water. Add salt and check for taste.
5 ) Drop the fish slices, cover, and simmer for 15 minutes. Once done. Check for consistency. Remove from flame and serve hot with rice.
