Eastern sour fish stew

Eastern sour fish stew

Pallu mara (Ujung Pandang)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2 large fish cutlets, (e.g. Spanish mackerel, skipjack tuna)
tamarind water, made from 1 tablespoon tamarind pulp and 1 cup water
a little oil, for frying
1 large garlic clove, finely sliced
5-6 whole bird’s eye chillies
1 stalk lemongrass, bruised and cut into 3 cm pieces, (optional)
2.5cm piece fresh turmeric, smashed
or 1/3 teaspoon turmeric powder
1/2 teaspoon sugar, (optional)
salt
pepper

Method

  1. Wash the fish and cut it into 6 x 3 cm pieces, discarding the bones. Mix with the tamarind water. Heat the oil and lightly stir-fry the garlic, chillies and lemongrass. Add the fish and tamarind water, turmeric, sugar, salt and pepper to taste and simmer gently until the fish is cooked. Tip out into a bowl, remove the lemongrass and serve.
Tags:
SBS
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