Fish in Spicy Tamarind Gravy Recipe(Ikan Pinang Recipe) |
Ingredients: Serves 5 |
900 ml (30 fl oz) tamarind juice, extracted from 80 g tamarind pulp and 900 ml water 2 stalks lemon grass, bruised (use only the bottom white tender part) ½ teaspoon salt ½ tablespoon sugar 6 small chub mackerel (ikan kembung), cleaned and gutted 2 red chilies, slit up three-quarter length 1 sprig sweet basil (selasih) leaves, stalk removed Finely ground paste: 2 red chilies 10 shallots, peeled 1½ teaspoons crushed dried shrimp paste (belachan) |
Method: Mix the finely ground paste, lemon grass, salt and sugar with the tamarind juice and bring to the boil. Lower the heat and simmer for 5 minutes. Increase the heat, add the fish and simmer for 5 more minutes before adding chilies to cook for another 3 minutes. Garnish with sweet basil leaves and serve hot. Note: Chub mackerel can be substituted with 500 g (1 lb) wolf herring (ikan parang), cut into big pieces. |
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