Kelantan Curry Fish

Ingredients:

1 kati of kurau fish or any boneless fish (Minced or chopped finely).

1 packet of chicken stock, (for flavouring)

3 or 4 tablespoonfuls of cooking oil

2 tablespoonfuls of ground onions.

Salt to taste

1½ tablespoonfuls of curry paste

2 tablespoonfuls of curry powder,

2 coconuts (Squeeze 1 pint of 1st coconut milk and 1 ½ pints of 2nd coconut milk)

½ dessertspoonfuls of ground chillies (more can be added if like)

1 kati of boiled lady's fingers (Cut into small cubes can be served with rice and curry)

Method:

Heat the saucepan or earthen pot with oil. Add ground onions, fry for 3 to 5 minutes, put in ground chillies, whilst frying, add minced fish, curry powder, curry past and stir for 3 to 5 minutes.

Add 2nd coconut milk and bring to the boil adding chicken stock, simmer for 3 to 5 minutes. Then add 1st coconut milk, simmer for 5 ins. Put in salt.

When cooked serve whilst hot with cooked rice and boiled lady's fingers.

Serve 6 to 8 people.

NOTE: If this fish curry is spread on to cooked rice noodles, this bowl of curry noodles will become "Curry Laksa".

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