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

Recipe Ingredient

  • 1 piece vegetarian fish
  • 1 tomato, sliced
  • 1 (150g) brinjal, sliced at a slant
  • 1 red chilli, sliced
  • 1 green chilli, sliced
  • 1 tbsp tamarind paste mixed with 3 tbsp water and squeezed for juice, then strained
  • 2-3 tbsp oil
  • Spicy sauce (A)
  • 3 tbsp chilli paste
  • 1 tbsp sliced wild ginger bud
  • 1 stalk lemongrass
  • 2 stalks polygonum (use leaves only)
  • Seasoning (B)
  • ¾-1 tbsp sugar or to taste
  • ½ tsp salt or to taste
  • Dash of pepper
  • 1 tsp light soy sauce


  1. Blend spice ingredients (A) in a food processor until fine.
  2. Deep-fry vegetarian fish until golden. Slice into bite-sized pieces and arrange on a serving dish. With the remaining hot oil, deep-fry brinjal slices until soft. Dish out and set aside.
  3. Heat 2-3 tablespoons oil in a wok and sauté blended spice ingredients (A) until fragrant.
  4. Add tamarind juice, tomato and seasoning (B). Add brinjals and give it a quick stir.
  5. Pour the spicy sauce over the fish. Garnish with red and green chillies.

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