Fish curry capellini
This creation was a hot favourite at Ujong when Shen Tan was executive chef. She shares the full recipe for the first time with all the fixings for regular fish curry - just deconstructed and reinvented as a mod-Sin pasta dish.
Serves 8 Prep time 45 minutes
Cook time 55 minutes
fish curry rempah
10 cloves garlic, peeled
10 shallots, peeled
1 piece ginger (about 3cm length), peeled and thinly sliced
8 tbsp fish curry powder
- Combine all ingredients in a food processor and blend until smooth, adding a tablespoon of water at a time to thin out the consistency if necessary.
6 tbsp vegetable oil
1 stalk curry leaves
1½ tbsp tamarind pulp (seeds removed), mixed into 250ml water
3 tbsp fish sauce
1 tbsp sugar
1 tsp sea salt
1 tbsp tomato paste
500ml fresh coconut milk
3 large tomatoes, quartered
- In a wok, heat 6 tbsp vegetable oil over high heat. Add the stalk of curry leaves to hot oil. Fry rempah until the oil separates or splits from the paste.
- Add tamarind water, fish sauce, sugar, sea salt and tomato paste and continue frying over low heat for 10 minutes.
- Add coconut milk and tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes. The gravy should be of a thick consistency.
5 tbsp plain flour
1 tsp salt
1 tsp white pepper
100g ladies' fingers
vegetable oil, for deep-frying
8 firm white-fleshed fish fillets (snapper, barramundi etc)
- Make a seasoned flour mix by combining plain flour, salt and pepper and mixing well.
- Using a mandoline, thinly slice brinjal and ladies' fingers into thin chips. Dust generously with seasoned flour and deep-fry until golden brown and crunchy.
- Dust fish fillets generously with seasoned flour and shalllow-fry in a pan, skin side down, for about 7 minutes on each side.
- To assemble, boil capellini according to package instructions. Toss through with fish curry gravy and top with brinjal chips, ladies' fingers and crisp fish fillets. Serve immediately.
Alain Thomas Dinner Plate, Haviland