Recipe Ingredient
- 60g worf herring (ikan parang) or mackerel (ikan kembung), steamed and flaked
- 500g spaghetti (boiled as per packet instructions)
- 100g bean sprouts
- 1/2 a cucumber, julienned
- 4 small limes (limau kasturi), halved
- 1 red chilli, finely sliced
- Some mint leaves
- 2 onions, cut into thin rings
- 3-4 tbsp oil
- Ground ingredients (A)
- 30 dried chillies, soaked and seeded
- 8 fresh chillies, seeded
- 12 shallots
- 3 cloves garlic
- 2 cm turmeric root
- 2 cm galangal
- 2 stalks lemon grass
- 3 cm square piece dried shrimp (belacan)
- 60g meat curry powder
- Ingredients (B)
- 3 pieces dried tamarind skin
- 1½ coconuts, grated, mixed with 2.5 litreswater and squeezed for coconut milk
- Seasoning
- 1 tsp salt or to taste
- 1 tsp sugar or to taste
- 1 tbsp chicken stock granules
Instructions
- Heat oil in a pot, and fry ground ingredients (A) until fragrant.
- Add coconut milk and tamarind skin and bring to a low, simmering boil for about 10 minutes.
- Add flaked fish and seasoning, and continue to cook for 2-3 minutes.
- Put spaghetti into individual bowls.
- Garnish with bean sprouts, cucumber, mint leaves, onion rings and chilli.
- Pour gravy over and serve immediately.
- Squeeze some lime juice over it, if desired.
To serve:
