This Nyonya confinement dish is served third week onwards of post-natal period. Use only the freshest of the fish. You can fry a bull's eye egg and add to the curry to make a more substantial dish.
Ingredients :
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500-600g Jenak fish slices or pomfret
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½ cup cooking oil
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1 ginger flower (bunga kantan), sliced
Spice Ingredients (sliced) :
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20 stalks dried chili (soaked in hot
water until soft, drained)
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4 fresh red chilies
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2 stalks lemongrass
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2cm old turmeric
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5 cloves garlic
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30 shallots
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1 tsp dried shrimp paste (belachan)
Seasoning :
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50g tamarind, plus 3 cups of water
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2 tbsp sugar
-
salt to taste
Method :
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Place all spice ingredients in an
electric blender, adding enough water to allow the blades to move.
Grind until all the spices are finely blended into paste.
-
Heat some oil in a wok, sauté the spice
paste until fragrant. It takes about 15 minutes.
-
Add tamarind juice and bring to a boil.
Simmer for 10 minutes, adding more water to prevent gravy from drying
up.
-
Add in fish slices and ginger flower,
season to taste with sugar and salt.
-
Simmer about 2 minutes until the fish is
cooked through, before turning off the heat.
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