Growing up in Malaysia with its melting pot culture... I have the pleasure to savour and enjoy the varieties of food~you name it, Malaysia has it... It is a Food Haven for foodies like me... I have dined in fancy hotels, restaurants... sampling from Japanese to Dimsums to International Buffet spreads to road side 'Hawker' Food vendor.
If you are in Malaysia... you must not miss out eating in a restaurant serving Indian food... and not any Indian restaurant... but the one that will serve your order on Banana Leaf... yes, you read it right, your food will be served on Banana Leaf not PLATE!!! and eat it with your FINGERS... again you read it right... FINGERS not fork and spoon... It's lot of FUN... but be cautious... it can be addictive ... and the portions are ginormous (especially the rice).
Fun part is towards the end, when we have finished eating... I am always confused as to which way to fold the banana leaf (either fold away from you or towards you?)... one of the way will indicate the the food is good and compliment to the restaurant... and the other way ~ you may see not so friendly face when you pay your Bill!!!
... and which is the right way to fold???
1 lime1 teaspoon ground tumeric1 teaspoon salt750g Hiramasa fillets - cubed4 tablespoon oil1 brown onion - finely chopped2 garlic cloves - pounded20cm fresh ginger - pounded1 teaspoon black mustard seeds400g can diced tomatoes1 tablespoon sugarchopped coriander to garnish
- Mix fish, lime juice, cumin seeds, tumeric powder, chilli powder, salt in a bowl and marinate in refrigerator for 30 minutes.
- Saute onion, mustard seeds, pounded garlic and ginger until fragrant.
- Add tomatoes and sugar. Simmer for at least 15-20 minutes.
- Add the marimated fish. Bring to boil and then simmer for another 10 minutes or until fish is cooked.
- Garnish with chopped coriander.
Serve with Basmati rice, chutney and Vegetable Masala Stir-fry.