Myanmar Food
Feather-Back Fish Ball Curry
Ingredients
- 1 lb feather-back fish scraped
- ½ tbs ginger pounded
- ¾ tbs garlic pounded
- 2 tbs onion pounded
- ½ tbs lemon grass sliced finely pounded
- ½ tbs salt
- ¼ tbs sugar
- ½ tbs fish sauce
- 1/8 tbs turmeric powder
- 1 tbs chili powder
- 1/3 cup oil
- ½ cup thick coconut milk
- 3 tbs tomato puree
- ¼ cup coriander leaves cut
- 2 cups water
How to cook
Place scraped fish in a bowt. Add half of ginger,
garlic, lemon grass, turmeric, chili, salt, sugar
and knead fish and press repeating this several
times. With wet fingers, take a tablespoon of the
fish and make into a ball. Do this till fish is
exhausted.
Bring the water to a boil. Place fish balls in
water and let boil for 10 minutes. Strain the balls
and set aside the water.
Cook the oil. When cooked, add the rest of the
ginger, garlic, lemon grass, turmeric, chili to oil
till light golden. Add the strained fish balls. Add
fish sauce, sugar, tomato puree and the water which
had been set aside. Add the coconut milk. Keep
boiling for 10 minutes. Sprinkle cut coriander
leaves. Adjust salt and sugar to taste. Feather-back
fish curry is ready to serve.
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