Ingredients
1 sliced of stingray or snapper - cut
1 stalk lemongrass - crushed
1 ginger flower (bunga kantan) - optional
1 stalk kesum leaves
A pinch of sugar
2 pcs tamarind peel
1 tsp lime juice
1 pc tomato - cut
Salt to taste
To make chilli paste (blend/pounded)
4 red chilli (removed the seeds)
1/4" fresh turmeric
1/4 tsp fennel powder
1/4 cumin powder
3 onions
2 garlic
Methods
1. Combined all ingredient plus the chilli paste, let it simmer for 15 minutes, add tomato. Cooked for another 2 minutes and dish out
2. Served with plain rice
No comments:
Post a Comment