Recipe Ingredient
- 600g ikan tenggiri, cut into 1.5cm thick slices
- 2 cloves garlic, sliced thinly
- 2 big onions, sliced thinly
- 2 tbsp tamarind, add 1/2 cup water, squeeze and strain the juice
- 1 sprig curry leaves
- 1/2 cup pati santan
- 1 cup general santan
- (A):
- 1 1/2 tbsp chilli boh
- 1 tsp tumeric powder
- 1 tsp coriander powder(ketumbar)
- (B):
- 1/2 tsp mustard seeds (biji sawi)
- 1/2 tsp fenugreek (halba)
- 1/2 tsp cummin seeds (jintan putih).
- (C):
- 2 tomatoes (halved)
- 2 brinjals (halved lengthwise, then cut into 4cm pieces)
- 2 green chillies (cut into halves and remove theseeds).
Instructions
- Heat oil in pan, fry garlic and onions tillsoft. Add in (b) and fry for a minute. Mix in (a) and curry leaves and fry until fragrant.
- Put in general santan, tamarind juice and (c). Bring to a boil and add a pinch of salt. When brinjals are cooked, add in fish. Cover and bring to a boil. Pour in pati santan and simmer for 2 to 3 minutes. Serve hot.
