1 tbsp coriander seeds, roast in dry pan
½ tsp cumin seeds, roast in dry pan
½ tsp fennel seeds, roast in dry pan
1 pc fresh turmeric, size of almond
25 dried chillies, soak
1 tbsp dried shrimp paste
2 tbsp grated coconut, roast in dry pan over low heat
2 cloves garlic
1 small piece ginger, size of almond
600g Spanish mackerel, cut into 6-8 pieces about 1cm thick; rub with salt and wash
¼ medium sized cabbage, cut into 5 wedge-like slices; cut off hard stem
10 tbsp oil
1½ tbsp tamarind, add 3 cups water, mix and strain to get tamarind juice
salt to taste
- Grind the following ingredients starting with coriander then cumin, fennel, turmeric, chillies, shrimp paste, coconut, garlic, ginger and onion, adding each ingredient only when the previous one is finely ground.
- Heat oil, add ground ingredients and fry till fragrant. Add salt and tamarind juice, stir, then add fish. Cover and bring to the boil then add cabbage slices. As soon as cabbage is cooked, remove from heat. Do not overcook cabbage.