KTK Malay Eel Curry |
| 2 1/2 lbs eels
cornstarch 1/2 cup olive or peanut oil 3 tbsp coriander seeds 2 tsp fennel seeds 1 tbps cumin seeds 6-8 chilies, dried 1 1-inch cube ginger 2 yellow onions, chopped 4 cloves garlic 2 stalks lemon grass, fresh; sliced & smashed 3 thick slices fresh galanga 1/2 tsp black pepper, ground coriander leaves for garnish coconut milk, 14 oz can 2 Key limes; juiced with pulp 1 tablespoon sugar Dredge eel sections in cornstarch. Heat
oil in a heavy skillet, brown pieces, set them aside. Toast the coriander
seeds, fennel seeds, cumin seeds and chilies in a dry skillet just until
fragrant. DO NOT BURN THE SPICES. Put spices in a blender. Add galanga,
ginger, garlic, onions, lemon grass and blend to a paste with the spices.
Heat oil and add paste. Stir and cook until the paste browns slightly -
DO NOT BURN. Add coconut milk, lime juce and pulp, sugar, salt and pepper.
Bring to a boil. Reduce heat to medium, cook 15 minutes, stirring. Add
eel pieces and cook about 10 minutes. The sauce should thicken and the
oil start to separate when the fish is cooked. You may have to increase
the heat if this has not happened; or add some water if it is cooking too
fast. Transfer to serving dish and garnish with coriander.
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