Ingredients
750g fish spanish mackerel 5 fresh red chillies
10 lady’s finger 1cm galangal(lengkuas)
1 brinjal, cut into 4 2 lemon grass(serai)
3 tomatoes, cut into 4 2cm fresh turmeric(kunyit basah)
1 coconut , 21/2 cm toasted shrimp paste(belacan)
1 ginger flower (bunga kantan) 2 tbsp fish curry powder
2 pcs kaffir lime leaves
5 tbsp oil Seasoning:
4 tbsp thick tamarind juice
Ground Spices: 1 tbsp sugar
15 shallots salt to taste
12 pips garlic 2-3 tbsp lime juice (add lastly)
10 dried chillies
Method
Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to
get nice colour.
Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower
fire. Simmer until fragrant.
Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer
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