Recipe Ingredient
- 400g garoupa fish slices (about 200g each piece)
- 15-20 unripe rambutans
- 2 green chillies, halved and seeded
- 3-4 tbsp oil
- (A) ground and combined:
- 15 shallots
- 3 cloves garlic
- 3cm piece galangal
- 6 candlenuts
- 3cm piece fresh turmeric
- 6 dried red chillies
- 4-5 fresh red chillies
- 3 bird chillies (cilipadi)
- 2 tbsp fish curry powder
- (B) Spices:
- 3/4 tsp mustard seeds
- 2cm piece cinnamon stick
- 1 star anise
- 4 cloves
- 2 stalks lemon grass, smashed
- 2 cups water
- Seasoning:
- 1/2-1 tsp salt or to taste
- 1/2 tsp sugar
- 1 tbsp lime juice
- 1 tbsp Maggi concentrated chicken stock
Instructions
- Rub a little salt on the fish slices and deep-fry until lightly golden and crispy. Remove and set aside.
- Heat oil and fry mustard seeds until they start to pop. Add in the rest of (B) and mix in (A). Fry until oil rises and separates.
- Add rambutans and green chillies and continue to fry until everything is well combined. Add in water gradually and bring to a boil. Add in the pre-fried fish and allow to simmer until gravy thickens. Add seasoning to taste and dish out to serve.
