Sempoi Fish Curry - My family's tradition

i didn't have ocra / brinjal yesterday :) so its just fish & tomatoes

It wouldn't be my family (mama's side) if there's no curry fish curry dish at least 3-4 times a week ;). This recipe is what have been passed down to me by granma, mama, aunts & it may differ from others but its simple & yummy. Great with rice, bread, roti canai even noodles (my dad's way of eating :))

(Estimated amount for 6 people)
I used Red Snapper (Ikan Merah) Fish Wings for this recipe, please feel free to use any other fish of your choice

2 fish wings (halved so I got 4 pieces)
1/4 cup oil
 3-4 shallots
2 cloves garlic
5 whole black pepper
2 tablespoon mixed spices (mustard seed, fenugreek seed, cumin seed)
10 curry leaves
3-4 tablespoon fish / seafood curry powder mixed with 2-3 tablespoon water to make thick paste
2 large tomatoes, cut into wedges
1/3 cup tamarind juice (1 tablespoon tamarind pulp mixed with 1/3 cup water)
1/4 cup thick coconut milk / cream (optional)

1 cup water

5 lady finger / ocra or small brinjal, cut into 3-4
salt & sugar to taste

- roughly pound/ crush shallots, garlic & black pepper 
- heat oil in a large pot, saute the above mix till lightly browned
- add mixed spices then add curry paste, stir till well combined allowing the paste to be fried about 1 minute
- add curry leaves & tomatoes, continue stirring till oil is infused in the curry paste
- add tamarind juice & stir till bubbling 
- add fish and mix well with the paste, close pot with lid & leave for about 5 minutes
- turn fish, carefully not to break the flesh, re-close pot and leave for another 5 minutes
- add water, might not use all depending on how thick you want the broth to be
- add ocra or brinjal
- season with salt & sugar to taste
- once simmering, if you want thicker curry broth, add coconut milk / cream .. i opt this yesterday coz my broth was already thick
- if add coconut milk / cream just cook for about 1-2 minutes then remove from heat
- serves with rice / bread 


Happy trying ... :)
 

Sempoi Tuna & Sweet Corn Baked Potatoes ala Arndale Manchester - K Ati's recipe

I luuurvveeee baked potatoes with any toppings for that matter, so when a friend shared this recipe I am just truly happy. TQ again K Ati .. :)

5 medium sized potatoes
1 can tuna in brine / water
1 can sweet corn kernel (green giant is the best)
1 small bottle Mayonnaise (I like Lady’s Choice – for the slightly sweet taste)
50 gram Butter (the more the merrier … and naughtier!!)
Grated Mozzarella cheese
Salt and pepper to taste

- Scrub and Clean potatoes thoroughly – do not remove skin
- Cut the potatoes into 4 or 5 wedges – depending on the size really
- Poke the potatoes with fork & Rub with salt n pepper to taste
- Drizzle with butter on top
- Place in microwave until it is cooked (not too long though! – it’ll shrink and will be too dry)
- Set it aside and prepare the tuna & sweetcorn topping..

- Empty tuna and sweet corn from the can and place in a large bowl
- Add mayonnaise and salt and pepper to taste
- Add 1 tbsp butter in the mixed ingredients
- Add salt and pepper to taste
- Heat in the microwave for 1 min until butter melts

- Place the potatoes on a casserole dish
- Scoop Tuna and Sweetcorn topping and cover on top of the potatoes.
- Drizzle the remaining butter on top of the topping and cover entirely with grated mozzarella cheese.
- Bake in the oven until lightly brown

Alternatively, you can also eat is as a “dip” …Simply dip the tuna & sweetcorn with nachos and remove potatoes entirely…

Happy trying ... :)

Sempoi Crispy Fish & Chips

A simple & crispy batter. Great as normal fish & chips or for fish burger.

Estimated for 6 people:

1kg white fish fillet (of your choice, I tried with Ling Fish the result was very good)

salt

- wash fish with lime / lemon juice & drain

- marinade with salt & set aside

1 3/4 cups self raising flour

1 1/2 - 1 3/4 cups water

2 teaspoon white vinegar

1 egg

coarse black pepper (depends on your taste)

breadcrumbs

- put flour into a medium bowl make well in center

- add vinegar then egg and whisk till well combined

- add water, whisking slowly (check to see not too diluted) till smooth

- add black pepper to taste

- set aside in fridge for about 10 minutes

- meanwhile, heat oil in deep frying pan

- pour breadcrumbs into a flat dish

- after batter is ready, dip fish into batter covering fully, roll on breadcrumbs

- make sure oil is really hot, reduce heat to medium & fry fish till golden brown

Chips:

3-4 potatoes, cut into wedges or french cut

salt

oil

- rub potatoes with salt, arrange on baking tray lined with baking paper

- drizzle oil (best use olive oil) or any veggie oil

- bake in oven at 180'c for about 35 minutes or till well cooked

or

- steam potatoes in microwave till about soft (opt the salt)

- arrange on baking tray as above & drizzle with oil

- bake about 15 minutes

Serves with sour cream & sweet chilli sauce (try add grain mustard gives more flavor)

Serve also with salsa or any salad of your choice

Happy trying ... :)