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

  • Combine
  • 70g tamarind paste
  • 500ml water
  • 1 litre water
  • Ground ingredients
  • 8 red chillies, seeded
  • 10 dried chillies, soaked
  • 2 cm knob galangal
  • 3 cloves garlic
  • 10 shallots
  • 1 cm square dried shrimp paste (belacan)
  • ½ tsp ground turmeric
  • 2 sprigs polygonum leaves
  • 1 wild ginger flower, bud split
  • 2 stalks lemon grass, smashed
  • 5–6 pieces dried tamarind skin
  • 500g mackerel (ikan kembung), cleaned
  • ½ small ripe pineapple, sliced
  • Seasoning
  • 2 tbsp sugar
  • 1 tsp salt or to taste
  • 1 tsp chicken stock granules

Instructions

  1. Put tamarind juice, ground ingredients, water, lemon grass, polygonum leaves, wild ginger flower and dried tamarind skin in a good quality stainless steel pot. Bring to a boil, then simmer over low heat for 15 minutes.
  2. Add pineapple slices and simmer for 8 to 10 minutes. Put in fish and add seasoning to taste. Cook until fish is ready. Serve immediately.

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