ingredients
4 cloves of garlic (peeled)
3 big onions (sliced)
1 tbsp of ginger paste (blended)
2 chopped stalks of lemon grass
2 small brinjals/eggplants
2 tomatoes
1 tbsp belachan
635ml pure blended chilli
1.5 tbsp assam paste
1 handful daun kesam (laksa leaves)
1 tbsp salt
2 tsp msg (optional)
6 slices of batang sliced fish
*brinjal to soak in water to prevent browning
instructions
- on small fire, fry garlic & onion in oil
- add in ginger paste once the garlic & onions are slightly brown
- briefly fry the ingredients & add in chilli and belachan
- knock the chopped stalks of lemon grass and throw in to fry
- slowly add in about 600ml of water
- bring the water to a boil and add in the duan kesam leaves
- (continue boiling) add in salt and seasoning
- add in fish, brinjal and tomato – lower down the heat to simmer
- separately squeeze the assam paste in about 300ml water over a strainer, throw the residue and add the assam ‘water’ to the simmering pot
- boil for about 5-10 minutes, ready to eat!
