Recipe Ingredient
- 500g Spanish mackerel (ikan tenggiri), cut into 2cm-thick slices
- 1 tsp salt
- 1 heaped tsp turmeric powder
- Grind:
- 10 dried chillies, soaked
- 6 shallots
- 3 cloves garlic
- 1cm ginger
- 1 1/2 cm galangal
- 1cm turmeric root
- Seasoning:
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 cup thick coconut milk
- 1 stalk lemon grass, crushed lightly for basting
Instructions
- Rub fish slices with turmeric powder and salt. Leave aside for 10 to 15 minutes.
- Combine ground ingredients with seasoning and bring to a low boil. Simmer until gravy is thick.
- Rub fish slices with combined mixture and grill in a turbo broiler or oven or pan-fry until cooked. Keep basting occasionally until fish is cooked. Serve fish with mango kerabu.