Recipe Ingredient
- 300g preserved fish tripe
- 50g tamarind pulp mixed with 250ml water then strained for juice
- 1.25litres water
- 2-3pieces dried tamarind skin
- 3tbsp oil
- 150g long beans, cut into 4cm lengths
- 150g pineapple, cut into small cubes
- 1 brinjal, cut into thin strips
- 20 pea aubergines or berry brinjals
- 200g shelled prawns
- Ground spices - (combined)
- 2½tbsp chilli paste
- 10 shallots
- 3cloves garlic
- 1tsp belacan stock granules
- 1cm piece ginger
- 1cm piece galangal
- 2stalks lemon grass
- 2cm piece fresh turmeric root
- Leaves to be finely shredded
- 20 kaduk leaves
- 6-7 kencur leaves (daun cekur)
- 7 kaffir lime leaves
- 1 turmeric leaf
- 20 basil leaves
- 20 polygonum leaves
- Seasoning
- 1tsp salt
- 1½-2tsp sugar or to taste
- 1tbsp chicken stock granules
- 1tbsp fish sauce
- 1tbsp lime juice
- Garnishing
- 1 wild ginger bud, finely shredded
Instructions
- Clean fish tripe well to remove salt granules, then soak for 1-2 hours in cold water with a squeeze of lime juice. (This is to remove the fishy smell.)
- Fry ground ingredients in oil until fragrant. Add tamarind juice and pour in water. Bring to a simmering boil for 10 minutes.
- Add dried tamarind skin, long beans, pineapple and all the brinjal. Cook for 10 minutes. Add shredded leaves, prawns and fish tripe. Cook and stir for 15 minutes. Adjust seasoning to taste. Cover and allow the curry to infuse with the herb s for about 30 minutes before serving.
