Read on to get my very own ginatang isda recipe.
If you have curry powder lying around in the kitchen, get them ready for this exciting fish recipe. It's time we add some spice and color into this dish. Curry will make the fish sauce creamy and more aromatic. It's a refreshing twist to our traditional ginatan.
Ingredients in cooking ginatang isda with curry:
- fish, rubbed with salt
I am often using tanigue fish (spanish mackerel) in making this dish. You can also use other types, depending on what's available in your fridge.
- dried kamias or bilimbi, washed
- garlic, crushed and chopped
- onions, chopped
- ginger, crushed and chopped
Ginger counters the "fishy-ness" or stench of the fish. It also gives a strong flavor to this dish. If you want a powerful ginataang isda, I suggest being generous with ginger.- cayenne chili or siling labuyo, cut
- whole pepper corns
- coconut milk
- curry powder
The main sour recipe for this dish is the dried kamias. The vinegar however, will serve as our secondary sour ingredient, in case you want a more tangy soup or fish sauce.
- yard long beans (sitaw), cut at desired lengths
- eggplants, cut at desired lengths and size (optional)
Let's start cooking ginatang isda with curry:
1. Put the following ingredients into one deep cooking pan:
- coconut milk
- dried kamias
- salted fish
- a little salt, to taste
2. Put the pan under low-medium heat.
3. Allow the dish to boil.
4. Add the vegetables.
5. When the fish is cooked; and the coconut becomes creamy, taste the dish for sourness. Assess if you need to add vinegar or dried kamias.
6. Add half a teaspoon of curry. Add more, according to your palate and preference.
7. Serve while hot.
Ginataang isda can last in the fridge for several days. And as with many Filipino dishes, it tastes better and stronger by the day.