Ingredients
oil for deep frying
500g spanish mackeral(tenggiri) turmeric powder and salt -rub over the fish both side 1-2 tsp chilli powder 3 small chopped tomatoes 11/2 cup coconut milk 1/2 tsp sugar 1-1/2 tsp salt
To Be Grind/Pounded: 2 cm ginger 1/2 in belacan (shrimp paste) 10 shallots 2 cloves garlic 1 fresh red chilli 1in fresh turmeric
Method
Cut fish and season with salt and turmeric powder and fry fish to a golden brown. Remove and drain oil thoroughly and arrange on a serving plate. Fry the pounded ingredients in low flame. Once the smell arise, add in tomatoes, chilli powder, salt, sugar and coconut milk. Bring almost to the boil and simmer until the sauce is thick and fragrant. Pour over fish and serve. Garnish with choppes spring onions or coriander leaves if desired.
oil for deep frying
500g spanish mackeral(tenggiri) turmeric powder and salt -rub over the fish both side 1-2 tsp chilli powder 3 small chopped tomatoes 11/2 cup coconut milk 1/2 tsp sugar 1-1/2 tsp salt
To Be Grind/Pounded: 2 cm ginger 1/2 in belacan (shrimp paste) 10 shallots 2 cloves garlic 1 fresh red chilli 1in fresh turmeric
Method
Cut fish and season with salt and turmeric powder and fry fish to a golden brown. Remove and drain oil thoroughly and arrange on a serving plate. Fry the pounded ingredients in low flame. Once the smell arise, add in tomatoes, chilli powder, salt, sugar and coconut milk. Bring almost to the boil and simmer until the sauce is thick and fragrant. Pour over fish and serve. Garnish with choppes spring onions or coriander leaves if desired.
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