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
Instructions
- Blend spice ingredients (A) in a food processor until fine.
- 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.
- Heat 2-3 tablespoons oil in a wok and sauté blended spice ingredients (A) until fragrant.
- Add tamarind juice, tomato and seasoning (B). Add brinjals and give it a quick stir.
- Pour the spicy sauce over the fish. Garnish with red and green chillies.
