|Spicy Grilled Fish
Ramadan is a great time for trying out recipes. A friend gave me some curry paste which was lying around in my kitchen for a while. And I wanted to use it before it expired. This is a blend of Indian and Malay curry paste with tweaks of my own here and there.
1 large pomfret, cleaned, washed and drained.
2 inch piece ginger or galangal;, peeled and cut into pieces;3 stalks lemongrass,
cut and use the bottom white part only; 3 candlenuts, crushed; 1/2 tsp turmeric;3 big cloves garlic, peeled; 2- 3 dried chilies to taste; 20 shallots, peeled and cut into half;1 sq inch belachan (fermented shrimp paste); 1 tbsp coriander powder; 1/2 tsp jeera ( cumin) powder; 1 tsp salt; 2-3 tbsp olive oil.
Fry the above ingredients in the olive oil till aromatic and then cool and blend the above ingredients to a smooth paste. Rub all over and inside the fish and marinade for 30 minutes. Grill on high heat 250 C in a pre heated oven for 10 minutes each side. Serve with vegetables of your choice.