Fish and Aubergines in Coconut Gravy Recipe(Nyonya Coconut Gravy Recipe) |
Ingredients: Serves 6 |
150 ml (5 fl oz) cooking oil milk, extracted, using muslin cloth, from 350 g grated coconut and 800 ml water 2 long aubergines (eggplant), cut into 2.5-cm (1-inch) lengths, quartered then soaked in water and drained before use 500 g (1 lb) Spanish mackerel, cut into 4 pieces 2 teaspoons salt pinch of seasoning powder Finely ground paste: 20 dried chilies, soaked in water and drained 2 red chilies 20 shallots, peeled 4 candlenuts 3.5 cm (1½ inch) mature fresh turmeric, peeled 1 cm (½ inch) galangal, peeled 2 stalks lemon grass, sliced (use only the bottom tender inner part) 2 teaspoons crushed dried shrimp paste (belachan) |
Method: Heat the cooking oil and fry finely ground paste until fragrant. Stir in the coconut milk and bring to a slow boil, stirring occasionally. Add the aubergines and cook 3-4 minutes. Add fish and season with salt and seasoning powder. Simmer for 8-10 minutes until cooked. Serve hot with rice. Note: Any meaty fish, such as a black pomfret, is suitable for this dish. |
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