Mackerel Cooked In Sour Gravy (Masak Asam Ikan Tenggiri)

"When I think of my favourite recipes, the one most on my mind is Masak Asam Ikan Tenggeri. I always associate it with rainy days spend under the bed, at the time beds were high so that things can be stored under them. You can substitute the mackerel with Red Snapper (Ikan Merah)" 

MACKEREL COOKED IN SOUR GRAVY 
(MASAK ASAM IKAN TENGGIRI)

Ingredients

1 kg ikan tenggeri (Spanish mackerel)

5 pcs ladyfingers ( also known as okra)

Blend:

5 shallots

2 garlic pips

A little bit of ginger, turmeric

A thumb-size belacan (shrimp paste)

10 pcs dried chillies

For frying

1 tsp fenugreek (halba)

1 shallot (sliced)

2 cups of tamarind juice from a ¼ of tamarind

Salt to taste

Method

1.   Heat 2 tblsp oil ( vegetable oil)

2.  Throw in the sliced shallot and fenugreek

3.  When the shallot has browned, add the blended ingredients.

4.  Fry until a delicious aroma fill the room.

5.  Add the tamarind juice and wait for it to boil

6.  Add in the fish and the ladyfingers.

7.  Wait for the fish and ladyfingers are cooked then your asam ikan tenggeri is done!

Note:

1.   You can substitute the mackerel with ikan parang or ikan pari

2.  For variation, throw in a fistful of daun kesum ( poligonum)

3.  I love eating this dish with salted fish and the "ummph" factor doubles up!