Hubby decided to adapt the sauce used for curry sliced pork on steamed fish. The curry powder used is from Germany, hence, it’s mild and different from local curry. We love this curry powder as it is not overly strong, and can be used to add flavor to a lot of things e.g. Curry fried rice.

1 grouper or seabass
1 stalk lemongrass
30 curry leaves
2 chili padi with seeds remove and minced
150ml evaporated milk
2 tablespoons margarine or butter
1 tablespoon fish sauce
1/2 chicken cube
3 teaspoons sugar
3 tablespoons mild curry powder

1. Heat up margarine and add lemongrass, chili padi and curry leaves. Stir fry until fragrant.
2. Add evaporated milk and boil over medium heat for five minutes.
3. Add curry powder, fish sauce, chicken cube and sugar, and simmer for a minute. The sauce is ready and set aside.
4. Steam fish until cook. Drizzle sauce over fish, and it’s ready to serve.