Ikan kembung (kembong) is the bring upwards known to many. In Kedah, it is known every bit ikan temenung, as well as fondly loved yesteryear people of the state. It used to survive inexpensive when I was young, but non anymore. It's quite pricey nowadays. Usually I consume slightly larger fishes because I'm lazy to larn through the bones, hehehe.
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| left: pre-prep, right: prepared as well as ready to cook! |
I didn't brand this for breakfast, instead it was for dinner. I had a few guests over as well as 1 of them enjoyed munching on the fish heads.
Gulai Ikan Temenung
Recipe source: My Resepi
four indian mackerel/kembung (440gm)
150ml kokosnoot milk
250ml H2O or more
1 Tbsp tamarind pulp + 50ml H2O (soak for a while, rub as well as strain the juice)
(A)
ii shallots, thinly sliced
ii clove of garlic, thinly sliced
1 sprig curry leaf, leaves detached
1 tsp fenugreek mix (halba campur)*
* a mix of fenugreek, dark mustard seed, fennel, cumin as well as dark gram.
(B)
1 cerise onion (100gm)
ii clove of garlic
25gm fish curry pulverization (mixed inwards later on the onions as well as garlic is finely ground)
(C )
10 immature okra, tops trimmed
1 large tomato, cutting into wedges
ii cerise chillies, halved
1. Prepare B. Grind onion as well as garlic to a fine paste, mix alongside fish curry powder, laid aside.
2. Heat wok as well as pose inwards iii Tbsp oil. On medium heat, saute (A) until golden.
3. Put inwards (B) as well as plough oestrus to medium depression as well as sauté until really fragrant. Be ho-hum as well as steady.
4. Put inwards 1/3 of kokosnoot milk as well as ready until you lot come across some crude oil oozing, hence add together tamarind juice as well as water. Bring to a boil.
5. Put inwards residual of kokosnoot milk as well as flavour alongside salt. Bring dorsum to a boil.
6. Put inwards fish as well as all the vegetables only about it. Do non deed it besides much.
7. Cook for near v minutes or until fish cooks.
8. Dish upwards as well as serve.
Buat lebih berguna, kongsi:
