Fish Mango Curry

Ingredients

3 mangoes - sliced

3 sprigs curry leaves

Tamarind - a clump. Add water into the tamarind. 1 large soup bowl.

Fish spice

Vegetables to be added in

1 large fish

Method

1. Heat wok with some oil.

2. Fry fish spice.

3. Add in curry leaves

4. Pour in tamarind juice.

5. Add in two more bowls of water.

6. Put 1 tbsp chilli powder and 2 tbsp fish curry powder. If you want the curry to be hotter, add another 1 tbsp of chilli powder.

7. Boil for a while before you add in the vegetables. Cook till the vegetables are soft.I took out the vegetables and kept them aside so that when I add in my fish, my fish would disintergrate. Too much ingredients will cause difficulty in scooping the fish out and therefore will break the fish into tiny pieces.

8. Put in fish and mangoes. Cook till fish is cooked.

9. Add santan (coconut milk if you want. Don't worry about closterol. Santan won't hurt because we seldom use it. Furthermore if curry is too hot for taste, the santan will cut back a bit of strong taste of chilli.)

10. Add salt to taste.

You can find this recipe in internet but I thought I would just like to share it with you, cooked my style. The curry has a sweetish taste because of the mango. I used ripe mangoes. Perhaps you can try unripe ones and the curry will perhaps be sour. I haven't try unripe mangoes but if you do, please let me know how the curry taste.

HAVE A NICE MEAL!

Mint chicken

Hi dear friends, it has been a long time since I uploaded this blog. Well, I was extremely busy and tired and thus had no time for this blog. Food cooked was very simple. Eating became almost like eating out from tiffin. Luckily no oone complained except once in a while I hear some grumbles about me not baking any nice chocolate cake or making egg custards. I felt very bad but ....... I needed more than a needle to prick me to move and finally after many, many moons, I managed to drag myself to the kitchen and once again put back decent food on the table and one of the first dish I put back is 'Mint chicken' and I want to share it with you.

Originally I wanted the dish to be Mint Chicken Curry but as I cooked, I changed the recipe. Hope that you will enjoy it just like the way my family did. My husband who is in the attempt of the losing weight, is struggling because he said it was finger licking good. Ha Ha Ha. What a nice way to be praised but I worry about his weight. Don't ask, you will faint...........

Well, here is the recipe.

1. 1/2 chicken (I have added another breast piece - for more boneless meat)

2. 1 big onion (don't like small ones as they make my eyes water)

3. 5/6 pips of garlic

4. 5cm ginger

5. 2/3 tomatoes (you can add more if you want a sweeter taste)

6. 2/3 sprigs of curry leaves

7. 1 serai ( I don't know the name in English.

8. spices :

1 cinammon stick

4/5 star annise

1 tsp jintan manis

1 tsp jintan putih

4/5 bunga lawang

9. a big bunch of mint leaves (up to individual to put the amount)

10. 4/5 dry chillies

serai

serai chopped finelly

mint leaves

chicken chopped and marinated with black soya sauce, pepper, sugar and salt

Put ingredients to blend - onion, garlic, dry chillies, tomatoes and serai. Use only oil. Don't use water. You will still get a fine paste.

Add mint leaves to blend. If it is difficult to blend, add a little more oil.

the long stick - cinnamon stick

the flower like spice - star annise

the small stub like flower - bunga lawang

the white grains spice that look like rice - jintan putih

the dark brown grain spice - jintan manis

Method of cooking

1. Heat some oil

2. Fry the spices under low hear. If the heat is too high, the grains will be burned very first

and it will cause a slight bitter taste to the flavour.

3. Once there is a small aroma, add in the curry leaves.

4. Now add in the blended ingredients and fry for a while.

5. Lastly add in the chicken and fry till the chicken is cooked.

6. Add salt to taste.

Fry the blended ingredients and spices.

The mint chicken is cooked.

HOPE YOU TOO WILL HAVE A NICE MEAL