Recipe Ingredient
- 600g mackerel, cleaned
- 150-200ml thick coconut milk
- 2 tbsp oil
- Combined ground spices (for Step 2)
- 4 cloves garlic
- 8 shallots
- 2 stalks lemon grass
- 2cm knob ginger
- 3 tbsp meat curry powder
- Seasoning (for Step 4)
- 1 tsp salt or to taste
- 3 tbsp castor sugar
- ¾ tsp pepper
- 2 tbsp tamarind juice
Instructions
- Put the fish into a pot of boiling water until the fish is cooked. Drain well and flake the fish.
- Heat oil in a wok and fry the ground spice ingredients until fragrant.
- Put in the flaked fish meat and fry over medium low heat until the fish meat is almost dry.
- Add coconut milk gradually and continue to fry until the fish is dry and golden brown. Mix in tamarind juice and seasoning. Continue to fry and stir until the fish is completely dry.
- Remove and spread on a baking tray. Bake in the oven over low temperature (150°C) for 15-20 minutes. Stir constantly until the fish floss is dry and crispy.
hello, I’d like to make this and I’m hoping you can clarify the recipe for me. Under the seasoning title, is the combined ground spices a separate mixture you make or do you mean the five ingredients under it should be ground together to make the combined ground spices.
In step 2, what is the ground spice ingredients and in step 4 what is the seasoning you mix in with the tamarind juice.
Thank you
Hi Margie, thanks for your question and we have made the recipe clearer. The ground spices are to be fried together till fragrant – Step 2. The seasoning for Step 4 are the four ingredients – salt, sugar, pepper, tamarind juice. If you have made this recipe, kindly share with us on kualicares@thestar.com.my and we’ll be glad to upload it as well! Happy Cooking!