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

  • 60g worf herring (ikan parang) or mackerel (ikan kembung), steamed and flaked
  • 500g spaghetti (boiled as per packet instructions)
  • 100g bean sprouts
  • 1/2 a cucumber, julienned
  • 4 small limes (limau kasturi), halved
  • 1 red chilli, finely sliced
  • Some mint leaves
  • 2 onions, cut into thin rings
  • 3–4 tbsp oil
  • Ground ingredients (A)
  • 30 dried chillies, soaked and seeded
  • 8 fresh chillies, seeded
  • 12 shallots
  • 3 cloves garlic
  • 2 cm turmeric root
  • 2 cm galangal
  • 2 stalks lemon grass
  • 3 cm square piece dried shrimp (belacan)
  • 60g meat curry powder
  • Ingredients (B)
  • 3 pieces dried tamarind skin
  • 1½ coconuts, grated, mixed with 2.5 litreswater and squeezed for coconut milk
  • Seasoning :
  • 1 tsp salt or to taste
  • 1 tsp sugar or to taste
  • 1 tbsp chicken stock granules

Instructions

  1. Heat oil in a pot, and fry ground ingredients (A) until fragrant.
  2. Add coconut milk and tamarind skin and bring to a low, simmering boil for about 10 minutes.
  3. Add flaked fish and seasoning, and continue to cook for 2–3 minutes.
  4. [To serve:] Put spaghetti into individual bowls. Garnish with bean sprouts, cucumber, mint leaves, onion rings and chilli.
  5. Pour gravy over and serve immediately. Squeeze some lime juice over it, if desired.

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