Ikan Kuah Lada Recipe(Fish in Peppery Gravy Recipe) |
Ingredients: Serves 5-6 |
90 ml (3 fl oz) cooking oil 750 ml (24 fl oz) tamarind juice, extracted from 50 g tamarind pulp and 750 ml water 1¼ teaspoons salt pinch of seasoning powder 2 medium aubergines, quartered lengthways, then cut into 5-cm (2-inch) pieces and soaked in water 600 g (1 lb) Spanish mackerel or stingray, cleaned and cut into 2.5-cm (1-inch) thick pieces Finely ground paste: 18 shallots, peeled 3 cloves garlic, peeled 5 candlenuts 5 cm (2 inches) fresh turmeric, peeled 2 stalks lemon grass, sliced (use only the bottom tender inner part) 2 teaspoons crushed dried shrimp paste ½ teaspoon ground white pepper or 15 white peppercorns 2.5 cm (1 inch) galangal, peeled |
Method: Heat the cooking oil and fry the finely ground paste until fragrant. Pour in tamarind juice. Bring to a boil. Add the salt and seasoning powder. Simmer for 3 minutes. Add aubergines and cook for 4 minutes. Add fish and cook for another 8 minutes. Serve with spicy shrimp paste (sambal belachan – pls refer more Nyonya Recipes). Note: If you prefer a more sourish gravy, double the amount of tamarind pulp. You can garnish this dish with scallions and sliced red chilie, if desired. |
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