Salted Fish in Tamarind Gravy Recipe
(Ikan Masin Masak Air Masam Recipe)
|Ingredients: Serves 3|
125 ml (4 fl oz) cooking oil
140 g salted threadfin (ikan kurau), washed just before frying
2 dried chilies, washed, pat dried and thickly sliced
5 shallots, peeled and sliced
3 cloves garlic, peeled and sliced
½ teaspoon shredded, peeled ginger
300 ml tamarind juice, extracted from 45 g tamarind pulp and 300 ml water
1½ tablespoons sugar
½ teaspoon ground white pepper
Heat the cooking oil and fry the fish until crisp. Drain and set aside on a serving plate. Leave 3 tablespoons cooking oil in the wok. Fry dried chilies, shallots, garlic and ginger until fragrant. Stir in the tamarind juice and bring to a boil. Add sugar and pepper and simmer until the gravy thickens. Pour over the fried fish.
Note: Thinly sliced salted threadfin is sold in the supermarket. Any other salted fish can also be used for this dish. You can add a garnish of tomato and cucumber slices.