This Nyonya confinement dish is served third week onwards of post-natal period. Use only the freshest of the fish. You can fry a bull's eye egg and add to the curry to make a more substantial dish.
Ingredients :
- 500-600g Jenak fish slices or pomfret
- � cup cooking oil
- 1 ginger flower (bunga kantan), sliced
Spice Ingredients (sliced) : - 20 stalks dried chili (soaked in hot water until soft, drained)
- 4 fresh red chilies
- 2 stalks lemongrass
- 2cm old turmeric
- 5 cloves garlic
- 30 shallots
- 1 tsp dried shrimp paste (belachan)
Seasoning : - 50g tamarind, plus 3 cups of water
- 2 tbsp sugar
- salt to taste
Method :
- Place all spice ingredients in an electric blender, adding enough water to allow the blades to move. Grind until all the spices are finely blended into paste.
- Heat some oil in a wok, saut� the spice paste until fragrant. It takes about 15 minutes.
- Add tamarind juice and bring to a boil. Simmer for 10 minutes, adding more water to prevent gravy from drying up.
- Add in fish slices and ginger flower, season to taste with sugar and salt.
- Simmer about 2 minutes until the fish is cooked through, before turning off the heat.
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