Tamarind Fish Curry

16 ingredients
8 steps

Ingredients

  • 160 g shallots
  • candlenuts
  • 12 g galangal (lengkuas)
  • 6 g peeled garlic
  • 3 stalks lemongrass (sliced)
  • 8 g fresh turmeric or 2 teaspoons turmeric powder
  • dried chili (soaked in hot water for 15 minutes and drained)
  • 16 g asian shrimp paste (belachan)
  • 12 cup oil
  • 3 tablespoons tamarind pulp
  • 2 12 cups water
  • salt
  • sugar (optional)
  • 1 bud ginger flour (finely chopped)
  • 800 g stingray (sliced)
  • 8 -10 ladyfingers (steamed)

Directions

  1. 1
    Heat in oil over low fire and saute ground spice paste till oil and paste seperates and fragrant.
  2. 2
    (About 15 minutes).
  3. 3
    Mix the tamarind pulp with water and strain the water to get tamarind juice.
  4. 4
    Add in to the spice paste and bring it to boil on slow fire.
  5. 5
    Simmer for about 10-15 minutes.
  6. 6
    Add in ginger flower and fish.
  7. 7
    Simmer for 5 minutes or until fish is cooked.
  8. 8
    Served with ladys fingers.

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