© Image used with the very kind permission of Mat Gebu. Tiffinburu Blog




Ingredients
  • 400g ikan Tongkol: (Albacore Tuna , Greater Brook Carp)
  • 2 eggplants, quartered
  • 2 pieces dried tamarind skin ( asam gelugor )

Ground (combined):
  • 6 shallots
  • 2 cloves garlic
  • 1cm piece galangal
  • 1 stalk lemon grass
  • 1 1/2 tbsp chilli paste
  • 1 tbsp coriander powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cumin ( jintan putih )
  • 1/4 cup thick coconut milk
  • 1 cup thin coconut milk

Seasoning:
  • 1/4 tsp salt or to taste
  • 1 tsp sugar
  • 1/2 tsp ikan bilis stock granules
Method
  1. Cut fish into 2cm-thick round slices.
  2. Season fish with salt and sprinkle sparingly with tapioca flour. Leave aside.
  3. Heat oil in a wok until hot and fry fish for 2 to 3 minutes on each side. Dish out and set aside.
  4. Heat wok with 3 tbsp oil and saute combined ground ingredients until fragrant.
  5. Pour in thin coconut milk and add dried tamarind skin pieces and egg plants. Bring to a boil.
  6. Add in fish slices and thick coconut milk. Mix in seasoning and boil for 3 to 4 minutes.
  7. Dish out and serve hot with nasi dagang.