Pandang fish curry
600 g, cut into 3cm pieces
3 clove(s), crushed
1 tsp, ground
Powdered coconut milk
1 small, trimmed, cut into batons
200 g, (snake), cut into 4cm lengths
3 tsp, grated
2 individual, trimmed, thinly sliced diagonally
1 x 3 second spray(s)
- Place fish, canola oil, garlic, chilli, lemongrass paste and turmeric in a medium bowl and turn to coat. Place tamarind pulp, 1 cup (250ml) boiling water and coconut milk powder in a large jug and stir until smooth.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add fish mixture and cook, turning, for 2–3 minutes or until browned. Add tamarind mixture and bring to the boil. Reduce heat to low and simmer, uncovered, for 3–4 minutes or until fish is cooked to your liking.
- Meanwhile, steam eggplant and beans for 2–3 minutes or until tender. Drain. Heat a wok over high heat. Add sesame oil and heat for 5 seconds. Add eggplant, beans and ginger and stir-fry for 1–2 minutes or until eggplant is golden brown. Sprinkle curry with shallots and serve with vegetables.