1. FISH: Clean the fish, cut it into dessert spoon sized chunks/steaks, and add juice of one lemon and sprinkle with a teaspoon of salt. 2. PASTE: grind together finely the red chillies, turmeric, ginger, coriander seeds, garlic, tamarind pulp, and the three shallots. 3. WOK: Heat 2 tablespoons of oil in a wok and drop the single chopped shallot and the ripped pandan leaf and fry til fragrant. 4. FRY PASTE: Add to the wok now the spice paste, and fry a minute till fragrant (or until you stop sneezing and wheezing). 5. COOK: Add the fish and the water, and slow boil til reduced/cooked. Add salt if needed. Serve with boiled rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
