- 5 pc Pangasius oder Mackerel-Steak, washed
- juice of 1 lime or lemon
- 1 tsp tamarind pulp soak in 2 tbsp water
- 5 pc salam leavesor bay leaves
- 1 cm fresh galangale, bruished
- 1 stem lemon grass, outer leaves discarded, crashed
- 2 pc kaffir lime leaves
- 500 ml very thick coconut milk
- 50 ml oil for frying
- 2 tsp salt or to taste
Spice for the paste
- 2 pc large red chillies, chopped
- 6 pc small red chillies / bird chillies (optional)
- 4 pc shallots, chopped
- 3 gloves garlic, chopped
- 2 cm fresh turmeric or 1/2 tsp turmeric powder
- 2 cm fresh ginger, chopped
- ½ tsp cumin powder
- Put the fish in a bowl and mix with salt and lime or lemon juice.
- Keep aside for 15 minutes. Rinse under cold water and pat dry with kitchen paper.
- Heat 50 ml oil in a frying pan, fry the fish until golden brown. Set aside to drain.
- Put all ingredients for the seasoning paste in a blender or food processor & blend until smooth. (If necessery add a little bit oil to help the blending process).
- Heat 2 tbsp used oil in a another frying pan, stir-fry the paste all the time until fragrant. (Don't add oil if already added in a blender during the blending process).
- Add lemon grass, galangale, kaffir-lime leaves. Stir to mix.
- Transfer the paste to a large saucepan. Add the fish, tamarind water and bay leaves.
- Pour in the coconut milk, bring to boil then reduce the heat to simmer and stir often for 15 minutes.
- If you're using blender or food processor instead of mortar or grinding stone to make a spice paste, you will probably need to add some liquid to help the blending process. Therefore there is an important method to be noted to get the optimum result.
- 1st: If the spice paste should be fried first in a hot oil then you should add a little amount of OIL into the grinder/blender.
- 2nd : If the spice will be simmered in either water, coconut milk or broth then adding the specified liquid or a small amount of water is recommended. But please do not apply it vice versa, otherwise you could absolutely ruin the taste 😉
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