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so, TA-DAAAAAAAA.........!
It tasted authentically fine, alright. A taste I'm so familar with and relish so much that I went for seconds. Only, I'm kinda bummed about the colour. It should be dark, dark, dark red instead of brown-orangy. At least that was usually how my mom's Asam Pedas will look like...very dark red. I'm not sure where I went wrong here as any more chilli just to get the colour will put my taste buds on fire! Oh well...!
Here's the recipe I got off the internet:
Ingredients:
- A fish (Mackerel, Pomfret or Stingray..I used seabass as that's the only fish I have in the fridge!)
- 5 okras
- 10 dried chilies
- 2-3 cloves of garlic
- 5 cloves of shallot ( I ran out of shallots, so I used 2 big red onions instead)
- 1 cm of ginger
- 1 cm of turmeric
- 1 lemon grass (bruised)
- 1 teaspoon of fish curry powder
- 1 tablespoon of tamarind (put into a cup of warm water an squeeze the juice)
- Sprigs of vietnamese coriander (I used curry leaves as substitute)
- Palm sugar to taste
- Salt to taste
Method:
- Blend chilies together with garlic, shallot, ginger and turmeric.
- Heat oil and fry the blended paste with lemon grass until fragrant.
- Add fish curry powder and stir well.
- Then add tamarind juice and two cups of water and wait for the mixture to boil.
- Lastly, add okras, fish and salt/sugar to taste.
- Boil the fish in the gravy over a small fire for about 5-10 minutes
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