Fish is given a hot, piquant twist in this flavourful dish.
1 kg (2 1/4 lb) fresh mackerel fillets, skinned
30 ml (2 tbsp) tamarind pulp, soaked in 200 ml (7 fl oz) scant 1 cup water
1 onion
1 cm (1/2 in) fresh galangal, peeled
2 garlic cloves
1 - 2 fresh red chillies, seeded, or 5 ml (1 tsp) chilli powder
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground turmeric
2.5 ml (1/2 tsp) ground fennel seeds
15 ml (1 tbsp) dark brown sugar
90 - 105 ml (6 - 7 tbsp) oil
200 ml (7 fl oz) scant 1 cup coconut cream
salt and freshly ground black pepper
fresh chilli shreds, to garnish
30 ml (2 tbsp) tamarind pulp, soaked in 200 ml (7 fl oz) scant 1 cup water
1 onion
1 cm (1/2 in) fresh galangal, peeled
2 garlic cloves
1 - 2 fresh red chillies, seeded, or 5 ml (1 tsp) chilli powder
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground turmeric
2.5 ml (1/2 tsp) ground fennel seeds
15 ml (1 tbsp) dark brown sugar
90 - 105 ml (6 - 7 tbsp) oil
200 ml (7 fl oz) scant 1 cup coconut cream
salt and freshly ground black pepper
fresh chilli shreds, to garnish
method
1. Rinse the fish fillets in cold water and dry them well on kitchen paper. Put into a shallow dish and sprinkle with a little salt. Strain the tamarind and pour the juice over the fish fillets. Leave for 30 minutes.
2. Quarter the onion, peel and slice the galangal and peel the garlic. Grind the onion, galangal, garlic and chillies or chilli powder to a paste in a food processor or with a pestle and mortar. Add the ground coriander, turmeric, fennel seeds and sugar.
3. Heat half of the oil in a frying pan. Drain the fish fillets and fry for 5 minutes, or until cooked. Set aside.
4. Wipe out the pan and heat the remaining oil. Fry the spice paste, stirring all the time, until it gives off a spicy aroma. Do not let it brown. Add the coconut cream and simmer gently for a few minutes. Add the fish fillets and gently heat through.
5. Taste for seasoning and serve scattered with shredded chilli.
2. Quarter the onion, peel and slice the galangal and peel the garlic. Grind the onion, galangal, garlic and chillies or chilli powder to a paste in a food processor or with a pestle and mortar. Add the ground coriander, turmeric, fennel seeds and sugar.
3. Heat half of the oil in a frying pan. Drain the fish fillets and fry for 5 minutes, or until cooked. Set aside.
4. Wipe out the pan and heat the remaining oil. Fry the spice paste, stirring all the time, until it gives off a spicy aroma. Do not let it brown. Add the coconut cream and simmer gently for a few minutes. Add the fish fillets and gently heat through.
5. Taste for seasoning and serve scattered with shredded chilli.
serving amount
serves 6 - 8
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