This simple dish requires no special skill from the cook. Using an earthenware pot (known as a chatty or belanga) would make this dish truly special, as the flavors will be heightened.
Ingredients: (Serves 4)
- 500 g (1 lb 5 1⁄3 oz) large tuna, Spanish mackerel or sea perch; use 2 whole fishes, or steaks
- ¼ teaspoon ground turmeric
- 2 tablespoons cooking oil
- 4 cloves garlic, peeled and sliced
- 6 shallots, or 2 medium brown onions, peeled
- 2-3 red chilies, seeded, if desired
- 2-3 sour star fruit, small, halved
- 2 cm/1 inch square dried prawn (shrimp) paste, roasted
- 3 cm/½ inch galangal, peeled and pounded
- 2 tablespoons sweet dark sauce
- 2 teaspoons tamarind pulp, mixed with 2 tablespoons water
- 250 ml/8 fl oz/1 cup water
- Salt to taste
Method:
Rub fish steaks with ground turmeric.
Heat oil in a casserole and saute garlic and shallots until brown, Add chilies, sour starfruit and prawn paste and cook, stirring until aromatic. Add galangal, sweet dark sauce and tamarind liquid. Stir and add water. Bring mixture to the boil.
Add fish, arranging them such that they are level and not piled on top of each other. Ladle gravy over fish and cover dish, Simmer for 30-45 minutes, or until liquid is almost fully absorbed. Shake dish once in a while to make sure fish does not burn. Add salt to taste.
Serve hot or at room temperature with rice or bread.
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