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Ingredients : Serves 6 1
1/2 lb firm dark fish steaks
2 onions, chopped finely
4 cloves garlic, crushed
2 teaspoons fresh ginger, grated finely
1 teaspoon turmerci, ground
1/2 teaspoon dried shrimp paste
1 teaspoon Sambal ulek
1 stalk lemon grass (white part only)
1 teaspoon salt
1 1/2 cups thin coconut milk
2 tablespoons fresh basil, chopped
1/4 cup tamarind liquid
1 cup thick coconut milk
Salt to taste
Juice of half a lemon
Method :
Wash the fish and pat dry with paper
towel. Rub the fish with a little salt and lemon juice and let stand for
20 minutes. Use a saucepan and combine the onions, garlic, ginger,
turmeric, dried shrimp paste, sambal ulek, lemon grass and salt with the
thin coconut milk. Bring to a simmering point. Simmer without cover
until the onions are soft and liquid thickened. Add the fish, basil and
tamarind liquid and simmer until the fish is cooked. Stir in the thick
coconut milk and heat throught but do not boil, stirring so that coconut
milk does not curdle. Serve with steamed white rice, sambals and
vegetables.
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