Lemang with Creamy Fish Mango Curry
Ingredients for creamy fish mango curry:
4 tbsp oil
1 tsp fenugreek
1 tsp fennel seeds
1 tsp mustard seeds 4 red onions, diced
2 cm ginger, chopped
6 cloves garlic, chopped
4 sprigs curry leaves
2 mangoes, diced
2 tsp chilli powder
2 tbsp curry powder
2 tsp cumin powder
2 tsp turmeric powder
6 pcs tenggiri fish, steaks
1 cup water
1 can MARIGOLD Evaporated Filled Milk
1 tsp salt
2 tsp soy sauce
Ingredients for lemang:
2 cups glutinous rice
½ cup coconut milk
½ cup MARIGOLD Evaporated Full Cream Milk
2 tsp salt
½ cup water
4 pcs banana leaves
Creamy fish mango curry:
Heat up oil and saute fenugreek, fennel seeds and mustard seeds. Add in diced red onions, chopped ginger, garlic and cook till soft.
Add in curry leaves and diced mango and cook for 3 minutes.
Add in chilli powder, curry powder, cumin powder, turmeric powder and cook till fragrant. Add the tenggiri and cook for 3 minutes.
Add water and MARIGOLD Evaporated Filled Milk. Bring it to a boil, and then simmer for 5 minutes. Finish by stirring in salt and soy sauce.
Serve hot with lemang.
Soak the glutinous rice in water for 4 hours.
Strain out the rice and mix with coconut milk, MARIGOLD Evaporated Full Cream Milk, salt and water.
Steam the rice for 15 minutes and fluff it up using chopsticks or a spoon.
Continue steaming the rice for an additional 15 minutes and fluff it up again.
Mould the rice into a cylinder shape and wrap with the banana leaves. Wrap the lemang rolls with aluminium foil and bake in the oven at 200°C for 5 minutes.
Lightly coat the fish with all-purpose flour and fry before adding into the curry for better flavour and texture.