| Instructions |
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Heat the cooking oil and fry finely ground paste until fragrant. |
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Add the tamarind juice and bring to a boil. Simmer for 4 minutes. |
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Increase the heat and add fish, kaffir lime leaves (optional), sugar and salt. Cook for 4 minutes. |
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Add lady's fingers (okra) and cook for another 5 minutes until the fish is done and lady's fingers (okra) are tender. |
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Source : Florence Tan "Secrets of Nyonya Cooking" |
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Recipe
- 175ml cooking oil
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750ml tamarind juice, extracted from 75g tamarind pulp 750ml and water
- 900g Spanish mackerel, sliced into 3.5cm thick pieces
- 2 kaffir lime leaves (optional)
- 1/2 tsp sugar
- 2½ tsp salt
- 20 young lady's fingers (okra), stemmed and halved diagonally
Finely Ground Paste:
- 20 dried chillies, soaked in water and drained
- 18 shallots, peeled
- 2 cloves garlic, peeled
- 5 candlenuts
- 1.25cm fresh turmeric, peeled
- 2.5cm galangal, peeled
- 4 stalks lemon grass, peeled
- 1½ tsp crushed dried shrimp paste
SERVES : 6
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Florence Tan