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| 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 TO BLEND: 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. |
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| Brinjals and lady's fingers are fry with oil or you can blanch in hot water for a few minutes. |
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| saute the blended ingredients with oil until the oil separated from the spices and aromatic. |
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| 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. |
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| serve with cooked rice |
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