Recipe Ingredient
- 600-700g Spanish mackerel (ikan kembung), cleaned
- 3-4 tbsp oil
- 1 tomato, quartered
- 6-7 lady's fingers
- (A) Ground spices, combined:
- 7-8 shallots
- 5 cloves garlic
- 2 candlenuts
- 2cm piece galangal
- 2cm piece fresh turmeric
- 2cm square piece belacan, toasted or 1 tsp belacan granules
- 4 tbsp chilli paste (chilli boh)
- (B):
- 2 stalks lemon grass, smashed lightly
- 2 stalks karupillay (curry leaves), use leaves only
- 1 wild ginger flower (bunga kantan), halved
- 100g tamarind (asam jawa)
- 850ml water
- 150ml coconut milk
- Seasoning:
- ½ tsp salt
- ½ tsp sugar
- Garnishing:
- 1 wild ginger flower, sliced finely
- Some mint leaves
Instructions
- Combine tamarind paste and water. Squeeze and strain to obtain tamarind juice. Set aside.
- Heat oil in an earthenware pot or non-stick pan and fry ground spices (A) for one minute then add ingredients (B) and fry till fragrant.
- Add tamarind juice and coconut milk and bring to a boil. Put in lady's fingers and simmer for four to five minutes.
- Add fish and tomato and boil till fish is cooked. Season to taste.
- Dish out and serve with a sprinkling of sliced wild ginger flower and mint leaves.
