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)
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.