Recipe Ingredient
- 1 kg fish mackerel, cut and sliced into 2cm
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 3 tbsp cooking oil
- 10 lady's finger
- 3 tomatoes, quartered
- Spice paste, blended
- 15 dried chillies, soaked and cut into 3cm lengths)
- 3 tbsp chilli boh (chilli paste)
- 2 red onions, peeled and sliced
- 5 pips garlic, peeled
- 1 tbsp dried shrimp paste
- 1 cup of water
- Ingredients A
- 3 stalks lemongrass, slightly bruised
- 5 stalks polygonum leaves/daun kesom
- 1 stalk touch ginger buds, quartered
- 5 pieces tamarind skin
- 80g tamarind paste, mixed with 250ml water
- 600ml water
- 4 tbsp sugar to taste
- 1 tsp salt to taste
Instructions
- Marinate the fish with salt, turmeric and chilli powder. Put aside.
- Blend the spice paste with water until fine.
- In a frying pot, heat oil over medium heat, sauté ground spice paste until fragrant, stirring continuously to prevent from burning.
- Once spice paste is fragrant, add in ingredients A.
- Simmer over low heat for 10 minutes.
- Add in fish pieces, lady's fingers and tomatoes.
- Cook for further 10 minutes till fish is cooked.
- Lastly, season with salt and sugar.
