Who: Zainab Juma, Email Marketing Manager
What I made: Traditional Fish Curry from Norman Musa’s Amazing Malaysian
What I thought: I always go into autopilot when making a curry, and my flavour profiles can stay quite resolutely north Indian, so it was nice to try out something a little different. This recipe is all in the prep. With the help of something mechanical whizzing together the curry paste, I had a fragrant concoction of garlic, ginger, shallots and spices going in a few minutes. The actual cooking time of the curry is a mere 10 minutes, so if you get a decent batch of the curry paste done at the weekend, you could have this on the table pretty rapidly after a long day at work.
The curry was fantastic: fresh vegetables, deep spicing with a zingy tamarind undertone, and lovely chunky salmon steaks. Will definitely make this again, although the salmon was in the sauce a little too long. Next time I’ll add it a few minutes before serving and give the vegetables a little more time. This was precisely the dinner I needed as the wind howled outside.
You can find this recipe in Norman Musa’s Amazing Malaysian, available to order now.