Recipe Ingredient
- 400g ikan Tongkol (also known as ikan Kayu )
- 2 eggplants, quartered
- 2 pieces dried tamarind skin ( asam gelugor )
- Ground (combined):
- 6 shallots
- 2 cloves garlic
- 1cm piece galangal
- 1 stalk lemon grass
- 1 1/2 tbsp chilli paste
- 1 tbsp coriander powder
- 1/4 tsp ground black pepper
- 1/2 tsp ground cumin ( jintan putih )
- 1/4 cup thick coconut milk
- 1 cup thin coconut milk
- Seasoning:
- 1/4 tsp salt or to taste
- 1 tsp sugar
- 1/2 tsp ikan bilis stock granules
Instructions
- Cut fish into 2cm-thick round slices. Season fish with salt and sprinkle sparingly with tapioca flour. Leave aside. Heat oil in a wok until hot and fry fish for 2 to 3 minutes on each side. Dish out and set aside.
- Heat wok with 3 tbsp oil and saute combined ground ingredients until fragrant. Pour in thin coconut milk and add dried tamarind skin pieces and egg plants. Bring to a boil. Add in fish slices and thick coconut milk. Mix in seasoning and boil for 3 to 4 minutes. Dish out and serve hot with nasi dagang.
