• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • Mix and strain to obtain tamarind juice
  • 80g tamarind paste
  • 700ml water
  • 500g mackerel (ikan kembung), cleaned and steamed for 6–8 minutes
  • 4 ladies fingers
  • 1 tomato, cut into wedges
  • 2 stalks lemongrass, smashed
  • 2 sprigs polygonum leaves
  • 1 piece dried tamarind skin
  • 1 tbsp oil
  • Spices (Ground and combined)
  • 8 shallots
  • 3 cloves garlic
  • 6 chillies, seeds removed
  • 8 dried red chillies, soaked, halved and seeds removed
  • 2 thick slices galangal
  • 10g belacan
  • 3/4 tsp turmeric powder
  • Seasoning
  • 1 tbsp sugar or to taste
  • Salt to taste
  • 1 tsp chicken stock granules
  • Garnishing
  • 1 tbsp finely sliced wild ginger flower buds (bunga kantan)

Instructions

  1. Put tamarind juice and lemongrass in a pot and bring to a boil.
  2. Add polygonum leaves, tamarind skin and ground spices. Simmer over a low heat for
  3. 10-15 minutes.
  4. Add ladies fingers and tomato. Continue to simmer for 5-6 minutes.
  5. Remove the polygonum leaves and tamarind skin. Put in the fish and oil.
  6. Cook for 1-2 minutes until the fish is soaked in the gravy. Stir in seasoning, then dish out to serve with a sprinkling of wild ginger buds as garnishing.

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