Ingredients
- 4 ladies fingers
- 1 small eggplant
- 2 tomatoes
- 200 ml water
- 2 twigs kesum leaves
- 1 tbs tamarind paste
- 1 ts sugar
- salt
- 2 mackerel fillets (à approx. 150 g)
Spice paste:
- 4 shallots
- 2 cloves of garlic
- 3 fresh red chilies
- 4 dried red chilies, soaked
- 1 stalk lemongrass (only the white part)
- 1 ts shrimp paste
- 1/3 ts tumeric powder
- 1/2 tbs oil
Preparation
1. For the spice paste, peel shallots and garlic and dice finely, clean and deseed fresh and soaked chilies and chop finely. Cut also the lemongrass finely.
2. Clean ladies fingers, eggplant and tomatoes. Cut eggplant and tomatoes each into 4 pieces.
3. Mix all ingredients for the spice paste in the pan. Heat the pan on highest level up to the roasting window, switch to a low level and roast the paste until fragrant.
4. Add all vegetables, water, kesum leaves, tamarind paste, sugar, some salt and stir.
5. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 3 minutes in the vegetable area.
6. Place the mackarel fillets in the pan and cook for approx. 5 minutes in the vegetable area until done.
This recipe has been tested and approved by AMC.
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