Recipe by p.g.cher
This is an AUTHENTIC Malay/Indonesian recipe and tastes absolutely beautiful with rice. Trust me! :) I got this recipe from hawkers in Malaysia--so it's a tad spicy. Chicken breasts may be used in place of fish. Note: This serves 4 with rice and a side of stir-fried vegetables.
Top Review by JustJanS
Fantastic thank you.. I made this for dinner tonight and although I made a few changeses, I stuck pretty well to your recipe. I had green chillies, so I used those plus a teaspoon of a hot chilli sambal. I used a red onion, 2 teaspoons of palm sugar and I garnished the dish (after photos) with chopped coriander. I used flathead "nuggets" which I just slipped into the sauce for the last two minutes. This was simple (as I think all fish recipes should be) delicious and will get made again.
- 1 large onion, sliced
- 2 large red chilies, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground turmeric
- 10 kaffir lime leaves or 2 stalks lemongrass, bruised
- 1 tablespoon tamarind paste (found in Asian food stores)
- 1 (400 ml) can coconut milk
- 1 (400 ml) can pineapple chunks, drained
- 4 pieces fish, cutlets about 1 inch thick or 600 g fish fillets
Directions See How It's Made
- Fry the onion and chillies in a little oil til the onion goes soft.
- Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking.
- Mix in the coconut milk and pineapple chunks.
- Arrange the fish pieces in the sauce, cover and simmer til cooked.
- Season with salt and sugar. It should be more savoury than sweet.