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INGREDIENTS
- half fish head – I use red snapper
- some curry leaves
- 1 big Onion – sliced
- 2 cloves garlic – scliced
- 1 tsp mustard seeds
- 2 packet curry powder – I used Babas and add some water to make a paste
- A pinch turmeric powder
- 2 tbps of tamarind paste + 1.5 cups of water
- Salt To Taste
- oil as required.
- some vegie e.g egg plant or ladiesfinger – I don’t have one so nevermind
METHOD
- Heat oil, fry mustard seed with curry leave
- then add onion and garlic , stirred untill brownish
- add curry paste and fry till the oil begins to float on top.
- Add about tamarind juice. Bring the gravy to a boil
- Add the fish head and cook for 15 minutes.
- then add vegies.
- Let it simmer for 5 minutes
- Off fire, ready to serve
INGREDIENTS
- 1 big fish – could be siakap, bawal emas or ikan sebelah
- Lot of ginger (young ginger)- sliced
- 2 stalks of lemongrass-sliced
- 2 clove of garlic -minced
- 3 limes -juice
- 1 tablespoon of nampla sauce
- 1 red chili -sliced
- spring onion and coriander leave
METHOD
- place your fish in a big plate
- put in ginger, lemongrass,garlic , limes juice and nampla sauce
- steam for 15 minutes
- then garnish with spring onion and coriander leave
- steam for 5 mins,
- ready to serve
INGREDIENTS
- enough ikan merah
- 10 pcs of dried chili
- 7 red shallot
- 2 clove of garlic
- 1 inch belacan
- 1 inch of turmeric
- 2 stalk of lemon grass – knocked
- 2 inch of gallangal – knocked
- 1 bowl tamarind juice
- 3tbps of cooking oil
- daun kesum
- salt , black pepper and ikan bilis granules
METHOD
- blend chili, shallot,garlic,turmeric and belacan
- heat oil, fry the paste untill you see the oil floated, add lemon grass and gallangal
- then add tamarind juice
- Once boiled, add fish let it boil again then add vegie follow by salt, pepper and ikan bilis granules
- let it simmer for 10 minute
- ready to serve
