Friday, January 6, 2012


6 pcs. Spanish Mackerel (Ikan Tenggiri) season with salt, pepper and 2 tsp. tumeric powder.
2 round  brinjals - cut into wedges
15 pcs lady's fingers
2 heap tbsp of tamarind pulps mix with 1 liter water
2 red chillies
10pcs shallots
4 pips garlic
a few slices of ginger
1 pc. torch ginger (bunga kantan)-here, I add in some slices of the flower to blend, remainder cut into half to add into the gulai during cooking. 

Brinjals and lady's fingers are fry with oil or you can blanch in hot water for a few minutes.

saute the blended ingredients with oil until the oil separated from the spices and aromatic.

Add in the sieved tamarind water to boil, add in the fish, prawns, torch ginger and cooked vegetables. Taste and season with salt and a bit of sugar.
serve with cooked rice

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