Recipe Ingredient
- 1kg mackerel (ikan kembong)
- 250g ladies fingers
- 1 tomato, quartered
- 3 sprigs polygonum leaves (daun kesum)
- 4 tbsp tamarind paste (asam jawa) mixed with 500ml water
- 1 wild ginger bud, halve and smash stem
- 2 pieces dried tamarind skin
- 5 tbsp oil
- Ground ingredients
- 12 shallots
- 8 fresh red chillies
- 4 slices galangal
- 1cm piece fresh turmeric
- 2cm square belacan, toasted
- 2 stalks lemon grass
- Seasoning
- ¾-1 tsp salt or to taste
- ½-1 tsp sugar or to taste
Instructions
- Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.
- Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.
