CURRY KAPITAN SIAKAP FISH

Kari Kapitan is a popular Nyonya dish and is served in most Peranakan restaurants. It is a dry chicken curry. It is the use of lemongrass, the yellow and red colour and sweet and sourish taste that makes this a distinctive Nyonya dish.

Here is the recipe:

Ingredients

Siakap fish - 600 grams

Green chili (sliced) - 1 piece
Tomato (quartered) - 1 piece
Lemon grass (bruised) - 2 talks
Onion (diced) - 1 piece
Curry leaves - few pieces
Cooking oil - 3 tablespoons
Salt and sugar to taste
coconut milk - 2 cups
Tamarind juice - 3 tablespoons
Spices (Grind or blend to paste):
Fresh turmeric - 1 inch
Candlenuts (buah keras) - 3 pieces
Belacan - 1 inch
Shallots -8 pieces
Garlic -2 cloves
Curry paste
Chili paste - 2 tablespoons
Curry powder - 1 tablespoon

Method

1. Rinse fish, slit open the side and set aside.
2. Heat 3 tablespoons of cooking oil in wok, sauté ground spices and curry paste to fragrant.
3. Add santan (coconut milk) and tamarind juice and bring to boil, add fish and all other ingredients in and simmer for 3 minutes until the fish is cooked and the gravy thickens.
4. Season with sugar and salt and serve with rice.

Source: http://www.a1-asianrecipes.com/nyonya-recipes/curry-kapitan-prawns.php