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

  • 1 kg fish mackerel, cut and sliced into 2cm
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 3 tbsp cooking oil
  • 10 lady's finger
  • 3 tomatoes, quartered
  • Spice paste, blended
  • 15 dried chillies, soaked and cut into 3cm lengths)
  • 3 tbsp chilli boh (chilli paste)
  • 2 red onions, peeled and sliced
  • 5 pips garlic, peeled
  • 1 tbsp dried shrimp paste
  • 1 cup of water
  • Ingredients A
  • 3 stalks lemongrass, slightly bruised
  • 5 stalks polygonum leaves/daun kesom
  • 1 stalk touch ginger buds, quartered
  • 5 pieces tamarind skin
  • 80g tamarind paste, mixed with 250ml water
  • 600ml water
  • 4 tbsp sugar to taste
  • 1 tsp salt to taste

Instructions

  1. Marinate the fish with salt, turmeric and chilli powder. Put aside.
  2. Blend the spice paste with water until fine.
  3. In a frying pot, heat oil over medium heat, sauté ground spice paste until fragrant, stirring continuously to prevent from burning.
  4. Once spice paste is fragrant, add in ingredients A.
  5. Simmer over low heat for 10 minutes.
  6. Add in fish pieces, lady's fingers and tomatoes.
  7. Cook for further 10 minutes till fish is cooked.
  8. Lastly, season with salt and sugar.

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