Fish Roe Soy with Curry
Rich and delicious curry that taste amazing, any time of the week!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course, Side Dish
Cuisine Chinese
INGREDIENTS A
- 200g fish roe & soy pieces (cut into pieces)
- 150g fresh prawns (discard shell and head)
- 100g lady's fingers / Okra (sectioned)
- 1 tomato (wedge)
- 1 big onion (wedge)
- 1 red chili (sliced)
- 3 tbsp cooking oil
- 500ml water
INGREDIENTS B
- 1 clove
- 1 cinnamon stick
- 2 cardamom pods
- 2 stems curry leaf (leaves only)
PASTE
- 2 tbsp chili paste
- 3 garlic cloves
- 2cm ginger
- 5 shallots
- 4 red chili
- 2 stems lemongrass
- 50g dried anchovies (soaked)
- 2 tbsp curry powder
- 100ml water
- 3 tbsp cooking oil
SEASONINGS
- 1/2 tsp salt
- 1 tbsp caster sugar
- 2-3 tsp lime juice
Add paste ingredients in a food processor and blend into smooth paste. Heat oil and saute paste mixture until aromatic and the chili oil is separated.
Add in ingredients B and stir fry over low heat for 2 minutes till fragrant. Add the water and bring to boil over high heat.
Put in fish roe soy pieces and the rest of ingredients A, stir well and let it simmer for further 3 minutes over medium heat.
Stir in seasoning, mix well. Remove from heat and serve hot.
