Ingredients :-
1kg Tenggiri fish, cut into half
200ml evaporated filled milk
100ml water
2 stalks lemongrass
2 pieces tumeric leaves
3 pieces tamarind skin
2 tablespoon kerisik
Gound ingredients :-
10 chili padi
2 bombay onions
4 cloves garlic
2 slices ginger
2 slices galangal
3 tablespoons palm sugar (gula melaka)
1 tablespoon salt
1. Deep fry the fish until golden in colour. Leave aside.
2. Heat 3 tablespoons of oil, saute grinded ingredients until fragrant.
3. Add in evaporated filled milk, water, tamarind skin, lemongrass, tumeric leaves, sugar and bring it to a slow boil.
4. Add in fish and let mixture simmer for 20 minutes or until gravy is thick. Mixed in kerisik and cook for another 5 minutes.
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