Saturday, 23 June 2012

Merunggai Fruits with salted Fish Curry

Merunggai fruits or some people called it as drumstick. This fruits normally popular among the Indians, but due to the unique taste it is also becoming other race favorite too especially among the Malays. Normally it was cooked with dhal curry but today I prepared differently.

Merunggai with salted fish curry

3-4 pieces Merunggai Fruits - cut and removed the hard skin
2 pieces Salted Fish - cut and soaked with water
2 tbsp fish curry powder
1 tbsp chili powder
3 onion - chopped
3 garlic - chopped
3 sliced ginger - chopped
1 tsp mixed Fenugreek/ halba campur ( mixture of fennel, fenugreek, black mustard, and cumin seeds) 
1 stalk curry leaves
1 tsp tamarind paste
1 cup coconut milk
1/4 tsp sugar
1 tsp chicken stock granules

1. Heat 2 tbsp oil, and sauté the onion, garlic, ginger and mixed fenugreek (halba campur) until fragrant. Add curry and chill powder with a bit of water. Add curry leaves and stir fry for 10 minutes until the oil appears.
2. Add salted fish and cover the pot for 3 minutes (add a bot of water if it's too dry).
3. Add coconut milk, merunggai fruits and season with tamarind paste, sugar and chicken stalk. (Don't add salt as the fish is already salty). Allow to simmer until the merunggai cooked.
4. Served with white rice


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