|Asam Pedas Melaka|
3 cuts fish
2 onion - sliced
2 garlic - sliced
1 tsp fenugreek
1 tsp mustard seeds
1 lemongrass (crushed)
a handful kesum leaves
1 tbsp tamarind paste mixed with 2 cups water
1 brinjal - cut
2 tomatoes - cut
1/2 tsp sugar
Salt to taste
Ingredients for Chili Paste (to be blended)
10 pcs dried chili (depending on your taste)
4 small onions
1/2 tsp turmeric powder (fresh turmeric root)
1 tbsp fennel seed (freshly ground)
1 tbsp cumin powder (freshly ground)
1 tsp ground black pepper
Method1. Heat about 2 tbsp oil in a pot, add fenugreek and mustard seed, allow to pop before add in the sliced onions , garlic & lemongrass. Fry until fragrant
2. Add in the chili paste, stir fry for about 15 minutes and then add in the fish and kesum leaves. Followed by the tamarind juice.
3. Add the brinjal, cook until its soft and then add in the ladyfinger and tomatoes. Season with salt and sugar.
4. Served with steamed rice.