Spicy Tamarind Fish (2)

I cooked half of a diamond..... err diamond trevally or ikan chermin in Malay.

This was one of the fish my hub caught. (Forgot to take a pic)

It was quite big, almost 2 kg. I chopped the fish into two.

So today I used the tail part to cook assam pedas.

The head... hmmm.... maybe curry!

The Recipe:(In the previous recipe, I used buah keluak paste)

600g fish

A

250g peeled onions (1/2 shallots and 1/2 big onions)

3 cloves garlic

1 thumb-sized, thumb-length turmeric/kunyit

3 stalks lemon grass/serai (2 stalks to be ground and 1 stalk, bruised)

5 fresh red chillies and 5 dried chillies (add more if extreme spiciness is preferred)

3-cm galangal/lengkuas

1 teaspoon belachan/shrimp paste

B

1 small pineapple, sliced

6 lady's fingers

a small bunch of laksa leaves

tamarind/ assam water (if more tangy, use more tamarind to soak in water and how thick or diluted gravy preferred)

100ml thick coconut milk (optional)

Oil

Salt and sugar to taste

1. Grind ingredients in A.

2. Heat enough oil in a pot and fry A till fragrant.

3. Add in tamarind water, pineapple, some laksa leaves and fish. Bring to a boil.

4. Then add lady's fingers, salt and sugar to taste. (If using coconut milk, to add now) Boil for a while to cook the lady's fingers and it's done!

5. Serve with rice.