Recipe From Food For The Brain Book

MACKEREL CURRY

Serves 4

SPICE PASTE

5 shallots

4 cloves garlic

2 cm piece ginger

2 tablespoons  fish curry powder

INGREDIENTS

½ cup cooking oil

1 sprig fresh curry leaves

425 g tin  mackerel in tomato

sauce

1 tomato, quartered

2 okra/ladies fingers, diced

1 small brinjal/eggplant, diced

¼ cup tamarind juice

200 ml coconut milk

salt and pepper

METHOD

In a blender, mix the spice paste ingredients

until fine. In a large pot, heat the oil and stir fry

the curry leaves. Then add in the spice paste

ingredients from the blender.

Add tomatoes, okra/ladies fingers and brinjal/

eggplant. Stir gently. Then add the tomato

sauce from the tin of mackerel, tamarind juice

and half of the coconut milk and season to

taste. For a rich curry, simmer longer to allow

the gravy to thicken. Then add the mackerel

and the balance of coconut milk to retain

the coconut aroma. Allow to simmer for

another 2-3 minutes and stir it gently, so as

not to break the mackerel.

Garnish with sliced chillies, and serve

with warm rice.

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Food for the Brain has been written specifically for readers in Malaysia and Singapore, with recipes created to suit local tastes. It is available in English and Mandarin, with a Bahasa Malaysia version expected soon. Food for the Brain, is available now through Popular Bookstores, nationwide at an introductory price of RM 15.90 per copy (original price: RM 19.90 per copy). Every purchase of Food for the Brain comes with a complimentary Ayam Brand coconut milk (200ml); while stocks last.