This is one of my favourite curry dishes and when I saw the pack of instant curry sauce by Mak Nyonya, I knew I had to buy one to try. I wanted to buy 2-3 packs but Hubby thought we should try one pack first. Anyways, this Mak Nyonya instant fish curry sauce is a keeper!!!
I was surprised to see okra (or ladies’ fingers) on sale at my favourite vegetable seller’s stall. First, surprised and then super excited because only a TINY bunch was on sale. The vegetable seller was amused to see how I quickly chose the young ones.
Of course, I didn’t break the tips the way some people do it in Malaysia. The vegetable seller would have YELLED at me, which is her right since I would be destroying her goods for sale.
The okra from China is a deep green shade with smooth, “oily” skin:
On Friday night, I announced to Hubby what I’d found and he was excited about it since he LOVES curry. On Saturday morning, I quickly cut up some brinjal (or eggplant) and tomato:
Here’s the Mak Nyonya instant curry packet and cut up okra:
I took a photo of the instructions too, just in case. One of the reasons I chose Mak Nyonya is because no MSG is added:
One day, I hope to cook the fish curry from scratch. For now, it’s Mak Nyonya
By the way, I used stingray (ikan pari) this time because it was on sale and I wanted to try cooking it. Since it’s my first time cooking stingray, I decided to rub it with turmeric powder:
Don’t the vegetables look good in the curry paste?
Here’s the final outcome:
Sigh…I think we were both sad when we finished the curry LOL
Definitely gonna get some more of these Mak Nyonya fish curry paste
- Duck Curry
- A1 Portuguese style steamed fish sauce
- One fish, two fish, which fish?
- Lard – All Natural Cooking Oil
- Fishball and mustard leaves soup