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
- Put tamarind juice and lemongrass in a pot and bring to a boil.
- Add polygonum leaves, tamarind skin and ground spices.
- Simmer over a low heat for 10-15 minutes.
- Add ladies fingers and tomato. Continue to simmer for 5-6 minutes.
- Remove the polygonum leaves and tamarind skin. Put in the fish and oil.
- 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.
