The Bluffer Curry

My husband strictly avoids coconut milk and chili, and he always gives me a loooooooong sigh whenever I cook curry. SO, I created this recipe. It looks like any other savory fish curry, but contains neither coconut milk nor chili ^o*

Ingredients:

• 2 pieces of Dory fish fillets (cut into small chunks)
• 2 peeled, cooked, and chopped tomatoes
• ½ tsp salt
• ½ tsp paprika powder
• 1 tbsp of chopped fresh coriander
• 2 tbsp of cooking oil

Marinade:

• 1 tbsp Thai fish sauce
• ½ tsp turmeric powder

Paste:

• 2 red onions
• 3 garlic cloves
• 3 candle nuts
• a thumb of galangal
• 1 tsp coriander powder

How to:

• marinate the fish for at least half an hour
• using a blender or pester and mortar to create the paste
• heat your oil in a non-stick pan. Add in the paste and stir-fry till fragrant (~1 minute)
• add in paprika powder, and stir for 10 seconds or more till the paprika fragrant is released
• add in the tomatoes and simmer for 1 minute (covered)
• add in the fish and simmer for another 1 minute
• adjust taste with salt/fish sauce
• add in fresh chopped coriander, stir twice and serve for 2 with jasmine rice