How was Father's Day this year? Let me guess-- the fathers celebrated with their children, the children celebrated with their fathers and then others joined in the celebration of their spouses like I did. We all know that being a Father is not an easy job-- guiding them, making children feel powerful enough to lead a successful life and for most daughters the father plays an important role in many ways. This year I paid homage to my late father, remembering those moments that impacted my life and the big part he had in making me a strong woman. Daughters consider their fathers to be the "pillar of strength"!!
R is so good to our children and being the supportive father all these years the girls dote on him. Even though he deserves much more than can be done over one Father's Day weekend, the two young ladies celebrated Saturday evening with Dad and I treating us to a special Italian dinner at Santino's Restaurant. Since it started off so well, I decided to give a finishing touch to Father's Day weekend with a taste of Malaysia for dinner on Sunday.
The culinary diversity in Malaysia is reflected in its dishes most of which are derived from multiple ethnic influences. Even though rice is still the staple food used, there are different ways to prepare rice and its side dishes. Fresh fish is a major part of the Malaysian diet, coconut milk and tamarind concentrate adds a sweet tartness to this special curry which plays with your palate in many different ways. A close cousin of the Thai red curry, the subtle use of lemon grass and fish sauce make this an exquisite but healthy gravy. Served on a bed of brown rice and sauteed greens/mushrooms this made an awesome Father's Day meal.
Whole red chillies-3
Onion- cubed 1 medium sized
Lemon grass - 1 large stem white parts only
Fresh Ginger- 1 4inch piece
Fish Sauce- 2 Tblpsn
Oil- 1/4 cup
Eatern or any other brand FIsh curry Powder- 1 Tablespoon
Coconut milk- 1 cup
Water- 1 cup
Tamarind concentrate- 1 Tblspn
Firm white fish like cod, halibut or King fish- 1 lb cubed(I used fresh cod)
Tomatoes- 2 ripe chopped.
Lemon Juice- 1 Tblspn
Salt and pepper as needed.
1, Combine chillies, onion, garlic, lemon grass, ginger in a small food processor and process until smooth.
2. Add 2 Tblspn oil to assisst in bledning and scraping down the sides of the bowl with a spatula.
3. Heat the remaining oil in a Wok and add the paste gently.. Cook for 4 minutes over low heat stirring
constantly until very fragrant. Add curry powder and tomatoes and stir for another 2-3 minutes.
4. Add coconut milk, water, tamarind concentrate and fish sauce. Bring to boil stirring and reduce heat.
5. Simmer for 10 minutes until well mixed and gravy has thickened a bit.
6. Add the fish, lemon juice and season with salt and pepper. Simmer for 5 minutes more until the fish is just cooked. Serve immediately with steamed brown rice and stir fry made of Chinese Broccoli, Broccoli and King Mushrooms.