Fish on Friday!

Mama does inventory of the fridge's contents on Fridays, before her usual weekend grocery shopping. Brad and I would usually plant ourselves in the kitchen during this exercise. Never know what she might cook for us on that day.
"hmm...see Angelina. We have a couple of Spanish Mackerel cutlets in the freezer. Fancy some yummy mackerel today?" You have to ask, Mama?
Then she rummaged in other parts of the fridge to see if she has enough ingredients for whatever recipe she has in mind.
Then another rummaging in the pantry.
I can't wait to know what she has in mind.

Voila! It's the Holy Mackerel! or what is actually Spanish Mackerel in Hot Chili Coconut Sauce....

Here's the list of ingredients:
1 large piece Spanish Mackerel cutlet (we love our fish with the bones too)
5 bird chilies (ours is from our garden)

Small but fiery - bird chilies from our own garden...

1/2 tsp coriander seeds
1/2 tsp aniseed
1/2 tsp fennel seeds
2 cloves garlic
1 small onion
1 small piece fresh turmeric
1 small piece galangal
1 lemongrass

OK, we cheated. Should use fresh galangal and lemongrass but since they're not in stock, we have to make do with these.

1 cup stolon of taro (it's the stem of the taro plant) - you can substitute with potato or even spinach

OK, we cheated again. It's too far to drive to get the fresh ones so we use the frozen ones. Got them from the Bangladeshi butcher shop. 

1 cup coconut milk
1/2 cup water
3 pcs tamarind skin (or 1 tbsp thick tamarind paste)
1 pc kaffir lime leaf (this is from our garden too)

Mama's pride and joy - the kaffir lime tree. It's fruiting now.

Salt to taste

And now, let's start cooking.

First, take out the stone mortar and crush the dry spices.

Doesn't matter if you crush them coarse or fine. We just want the aroma.

Then add in the chilies, turmeric, galangal, lemongrass, onion and garlic.

That's how everything should look. You may use food processor but it's easier to wash the stone mortar.

Put fish cutlet in claypot, add in mortar-crushed mixture, tamarind skin, lime leaf and water.

No oil required. Healthy cooking, OK?

Put on heat and simmer until fish is tender.
Add in stolon of taro and coconut milk.
Add salt to taste, let simmer for a few minutes and take away from heat.
Serve with white rice.

That's how I like it. More fish than rice. Yummm.....

Best eaten on a nice and cool day. Or in an air-conditioned room with plenty of serviette to wipe away the sweat. It's hot, I tell ya. purrr....meow!

After lunch siesta....zzzzzzz