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Kari Ikan Tongkol

Ingredients

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

Method

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.


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