Fish Curry with Labog or Roselle

 

 

        I am a fan of one casserole cooking. Easy and no-fail, casserole cooking involves beginner's technique and just a normal palate. Imagine putting all ingredients all at once and then let it cook and then tasting it  before removing from fire. No frills. No drills. And this rice topper is one of my favorites. You can use tofu, or beef tenderloin or chicken breast for this recipe. Labog is the leaves used here to give a subtle sourness but it can also be substituted with tamarind, batuan or lemon. But I love the leafy touch of labog and I eat it with relish.

 

Ingredients

Slices of fish

garlic

onions

turmeric

ginger

chili peppers

salt and pepper

labog or  roselle leaves

salt and pepper to taste

coconut milk (2nd press)

coconut milk (1st press)

How to:

Extract cocomilk from the ground coconut flesh by adding 2 T of hot water. Reserve the milk. It is what we call the first press.

Add 2 cups of water on the coconut flesh and extract more milk. Set aside.. This is the 2nd press.

In a casserole, arrange the leaves at the bottom.

Add the fish and the rest of the ingredients except the last one. Bring to boil until the milk is reduced to half.

Add the 1st press of the coconut milk. Simmer for 5 minutes and remove from fire. 

Serve hot over rice.