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Ingredients
  • 1½ tbsp tamarind pulp
  • 500 ml water
  • 400 to 500 g thick Spanish mackerel cutlets (or other strong-flavoured oily fish)
  • plain flour, to dust
  • ground turmeric, to season
  • oil, to fry
  • 1 lemongrass stalk, bruised
  • 2 tomatoes, peeled, seeded and quartered
  • 2 long red chillies, halved lengthwise, seeded
  • 2 long green chillies, halved lengthwise, seeded
  • sugar, to taste
  • salt, to taste
  • subheading: Rempah (spice paste):
  • 10 shallots
  • 2 long red chillies
  • ½ head garlic, peeled
  • 1.5 cm piece of young ginger
  • ½ tsp s hrimp paste, roasted
Steps
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