GAROUPA STEAK CURRY
Spent some quality time with Bryan by attempting to help him cooked tonight's dinner. We were both armed with our respective weapons. He with the a-cook's-best-friend Spatula (I saute sear and fry) ... and moi with the don't-mess-with-me Cleaver, (I chop slash and slice). The word amputate did spring to mind, but I don't want to exaggerate, since everyone knows that you can only amputate a chicken. :D
So, dinner tonight was Garoupa - Steak - Curry ... How d'ya like that? Is that a fancy enough name fit for a Five Star Indian Restaurant? :D If it doesn't sound exotic enough, try saying it ...
s--l--o--w--l--y.
It's a very simple dish, this KaRI IKaN. Honestly, didn't know it was so easy to prepare fish curry. Anyone can do this. So, here's how he did it.
Step 1 : Prepare
(i) Sear the fish steak.
Dry the steaks first on a kitchen tissue and rub seasalt over. He could have skipped this step except that he watched on AFC How To Sear A Fish without having it stick all over the pan, and he wanted to try that. The tip is to dry the fish before searing. :D
(ii) Saute shallots and garlic
We used quite a bit of shallots and garlic, about 3 times more than the usual amount. Next, ahh, the cheatin' way - Add Ready-Mixed Curry Paste (Brand A1). Told You - No hassle. Very easy. Add water gradually. Bring to boil, then lower heat to simmer.
Step 2 : Add On
Add the fish steaks,
tomatoes, lady's fingers, bean curd sticks.
Add curry leaves. Add fresh milk.
(did not add salt)
Step 3 : Garnish & Serve
Garnish with a bunch of fresh coriander leaves
and lemon slices. Serve with fragrant white rice.
Close Up of the Garoupa Steaks
we bought fresh from the market this morning.
My first round with the garoupa curry. It was absolutely mouth-watering delicious.
This A1 Brand is quite good, I must say. For amateurs like us.
It's like instant kari ikan but with the "my grandmother's secret ingredients" all in.
My second round with petai sambal with prawns.
Courtesy of my mother. :D
Today ...
I had my one shaker of The Green Drink for breakfast, Pan Mee for lunch and Garoupa Curry for dinner. I also popped some Viva Shield anti-oxidants and BioGarlic to prevent getting a sore throat the next day. Yeah, I sometimes get a sore throat after taking spicy food, and my mother's petai sambal was loaded with that.
To Sum Up
1 shaker & 2 meals
Juice. Fruit. Water. Iced BioFruity with lemons.
(Yup, am back on my juice after the drought the last few days)
Time of Posting : 10:30am (Sunday)
