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
- 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.
- 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.
