|
Haddock or cod fillet can be
substitute in this recipe.
Ingredients
- Fresh mackerel (skinned)- 1 kg/
2˝lbs
- Tamarind Pulp (soak in 200 ml of
water) -30 ml/ 2 tablespoons
- Onions - 1 piece
- Fresh lengkuas - 1 cm/ ˝ inch
- Garlic - 2 cloves
- Fresh red chili - 2 pieces
- Ground coriander - 5 ml/1
teaspoon
- Ground turmeric - 5 ml/1
teaspoon
- Fennel seeds - 2.5ml/ ˝ teaspoon
- Dark brown sugar - 15 ml/ 1
tablespoon
- Cooking oil - 100 ml/ 7
tablespoons
- Coconut milk - 200ml/7 fl oz
- salt and pepper to taste
Method
- Clean the fish fillet well and
dried them properly with kitchen paper.
- Arrange the fish fillets on a
plate and sprinkle little bit of salt , strain the tamarind and
pour the juice over the fish and marinade for about 30 minutes.
- Sliced the onions, lengkuas,
garlic and chili then process the ingredients into paste with food
processor.
- Add the ground coriander,
turmeric, fennel seeds and sugar into the paste.
- Used half of the cooking to fry
the fish fillet for about 5 minutes then set aside.
- Heat the remaining oil to
stir-fry the spices until fragrant then add coconut milk into it.
- Bring the gravy to boil and add
the fish in to cook for another miinute.
- Taste the seasoning snd serv
scattered with shreded chili.
- Serve 6-8 persons.
|