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Mackerel Spicy Assam (Asam Pedas Tenggiri) ~ Malaysia


450g to 500g mackerel (ikan tenggiri), cut into slices and seasoned to taste with salt and pepper
2 stalks lemon grass, smashed
2 sprigs polygonum (daun kesom)
1/2 tsp shrimp paste (belacan)
1 1/2 cups tamarind juice

Grind or pound finely

12 to 15 red chillies
10 shallots
2 cloves garlic
l.5cm fresh tumeric


Salt and sugar to taste
Dash of pepper


1 bunga kantan, sliced thinly


Deep fry fish in hot oil until lightly brown. Remove fish and drain well. Leave two to three tablespoons of oil in the pan. Add lemon grass and ground ingredients. Fry until aromatic.
Add daun kesom and tamarind juice. Bring to a boil, then reduce heat and simmer for five minutes. Add seasoning and fish.
Simmer until gravy is according to desired thickness. Scoop into a serving bowl and garnish.
Serve hot with rice.

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