Ingredients (A):
600g Stingray (or fish of your choice such as Snapper or White Pomfret), cleaned and cut into thick slices
10 small okras/ladies finger
2 tomatoes (cut into wedges)
2 tbsp of fish curry powder
1 bunga kantan/ginger flower (cut into halves)
3-4 stalks lemon grass/serai (bruised)
2-3 daun limau perut, Kaffir Lime leaves
200 ml coconut milk
400 ml water
3-4 tbsp of cooking oil
3-4 slices assam gelugor/tamarind peel
½ tbsp sugar
Salt to taste
10 small okras/ladies finger
2 tomatoes (cut into wedges)
2 tbsp of fish curry powder
1 bunga kantan/ginger flower (cut into halves)
3-4 stalks lemon grass/serai (bruised)
2-3 daun limau perut, Kaffir Lime leaves
200 ml coconut milk
400 ml water
3-4 tbsp of cooking oil
3-4 slices assam gelugor/tamarind peel
½ tbsp sugar
Salt to taste
Ingredients to be blended (B):
150g shallots
20 dried chillies (add more if you prefer spicy)
1 tablespoon of belacan (prawn paste)
Tamarind juice:
¼ cup of water
tamarind pulp (size of a small golf ball)
20 dried chillies (add more if you prefer spicy)
1 tablespoon of belacan (prawn paste)
Tamarind juice:
¼ cup of water
tamarind pulp (size of a small golf ball)
Method:
- Sauté the blended paste (B) in a wok, add in serai and fish curry powder until aromatic. Add water and tamarind juice and bring it to boil.
- Add in tomotoes, bunga kantan, daun limau perut and assam gelugor. Simmer for 10 minutes before adding in coconut milk.
- Add in okra, sugar and salt to taste.
- Add in Stingray, bring it to boil. Simmer on low heat for 5 minutes or until the fish is cooked.
- Serve hot with rice.
sumber dari: ipohecho.com.my
