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Featherback Fish Curry with Coconut Milk 

Take out all the bone of featherback fish and pounded it. Then it is cooked with coconut milk and have a nice sweet taste when you eat together cooked rice.

Feather back fish - 240 g
Onion - 1
Garlic - 5 clove
Ginger - a few
Salt - a little
Tumeric - a little
Bell chilli - 3
Curry powder - a little
Chicken powder - a little
Coconut milk - 1 can (small)
Oil - 80 g
Click here to see Step by Step in English

The following is the instruction of how to cook step by step in English
  1. Grind feather back fish.
  2. Crush ginger with 3 cloves of garlic then add only their residual juice to grind fish.
  3. Mix grind fish with salt and chicken powder thoroughly.
  4. Shape the grind fish into slightly large pieces. You would get 2 pieces per fish.
  5. Deep fry the pieces and cool them on the plate.
  6. For curry paste, use crushed ginger and garlic from step 2. Crush them together with onions and bell chilli.
  7. Prepare pre heated pan and let oil boils inside.
  8. When oil starts to boil, put the paste from step 6 in and fry until they are sizzling.
  9. Chop the pieces of fish into smaller pieces as shown in the picture below.
  10. Add those pieces into sizzling paste on stove and stir thoroughly.
Add either chicken powder or salt to match your taste. Pour coconut milk right before consumption and sprinkle a little bit of Masala if it is available. Enjoy.
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Posted Date : 01-May-2014
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