Ingredients
Scale
- 2 fish fillets of your choice
- 1/2 cup coconut milk
- 1/4 cup tamarind juice
- Salt to taste
Spice paste
- 1 shallot, sliced
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 2 birds eye chilies, crushed
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemongrass, minced
Instructions
- Blend the spice paste ingredients into a fine paste
- Over medium high heat, saute the spice paste until aromatic
- Add coconut milk, tamarind juice and salt to taste and bring to a boil
- Add the fish fillets and lower the heat to medium, allowing it to simmer for 5 minutes or until the gravy has boiled down and thickened
- Dish and serve hot