Fish Curry my way, the healthier way

I had a hankering for spicy fish the other day and decided to make my own. This time, I did not feel like making it the conventional way and decided to give this healthy lighter version a try. It turned out really well and it actually satisfied my craving.

These are my secret ingredients - Sambal loaded with lots of spices included shallots and garlic which are two very important ingredients in making a tasty curry the Malaysian way. I found this sambal at a local Asian market and it's imported from Holland. Go figure, Holland = Indonesian. You might want to think it's a cousin of Sambal oelek, but I have to say that this chili sauce is a short cut to making a tasty spicy chili paste.

Firstly, I sliced up about half an onion, throw in a few sticks of lemon grass, a few curry leaves and lime leaves in a pot without any oil. Stir till fragrant, add a tablespoon of the chili sauce and a tablespoon of tamarind sauce, give it a brief stir till incorporated. Nowadays, when I eat fish, I tend to be selective in the type of fish I eat. I used salmon in this recipe. Omega-3 fatty oil, can't go wrong with it. I used about a cup of fat free chicken broth before I add chunks of fish. Bring the pot to a boil, then turn it down to slow simmer. To add more flavor, I like to add a cut up tomato or maybe two. Season with salt, to taste. Give it a gentle stir. Fish cooks very fast, I turned the heat off when the fish turned a bit firm. It will continue to cook while it's still hot.

The dish sure hit the spot that afternoon. I served it over a plate of (actually two) hot steamy jasmine rice.

If you are interested in trying, here is what you will need to have:

• Fish, go for Salmon (great taste, the spices complements and eliminates the fishy smell)
• Lots of shallots and garlic if you want a deeper and more intense flavor
• Curry and lime leaves (available at most Asian and Indian stores)
• Lemongrass
  
• Chili Sauce
• Tamarind Sauce, substitute lemon juice if you want
• About 1 cup of chicken broth, or any type of broth you have on hand
  
• Tomatoes
• Salt and sugar to taste
• Jasmin Rice

I don't use specific measurements and taste as I cook. The end result should be spicy, tangy, slightly sweet (use a lil' sugar to counteract with spiciness) and aromatic. Enjoy!