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Fish and celery curry (2pp)
Ingredients:
4 white fish steaks
1 tsp curry powder
2 tbsp thick coconut milk (santen asli)
1 egg
1/2 tsp pepper
1 shallot
1 stem celery
4 cloves garlic
4 tbsp kecap asin (light soy sauce)
1 tsp palmsugar
oil
Preperation/method:
Slice the shallots and the garlic thinly and the celery in small pieces. Heat in a wok the oil and deep fry the fish steaks until golden brown, then drain. Heat in wok 2 tbsp oil and fry the garlic and the shallots for 30 seconds. Then add the egg and the curry powder and mix in all the remaining ingredients and fry for 30 seconds. Drap the sauce over the fish and serve
