Lemak Pedas Ikan

Lemak Pedas Ikan is often cooked using tuna fish but you may also replace it with mackerel. I used the latter. It's  a rich dish as coconut milk is added. So you may want to go easy with the gravy when eating it with the rich Nasi Dagang.

Lemak Pedas Ikan (Fish in Spicy Coconut Milk)
Recipe by Hjh Babyah Mahmood from Goodness Gracious Absolutely Delicious... by Asmah Laili.

Ingredients:
1 whole fish (tuna or mackerel), about 1 kg - I used mackerel.
salt & turmeric powder to coat fish
1/2 a white coconut, grated
2 pieces tamarind slices
1 stalk lemongrass, bruised
1/2 a thumb-sized galangal, bruised
oil for frying

Ground ingredients:
1 tbsp coriander seeds
1/2 tsp cumin
10 stalks dried chilies
1/2 tsp black pepper
10 shallots
4 cloves garlic
salt & pepper to taste

Method:

1. Take 1 tbsp grated white coconut, grind it finely & put aside. Squeeze the rest to render 1 bowl of coconut milk. Cut the cleaned fish into pieces. Rub with a little salt & turmeric powder & fry shortly.
2. Heat a little oil,  sauté ground ingredients until done. Add in lemongrass, galangal, ground coconut, coconut milk, tamarind slices & slat to taste. Boil until almost dry & then add in the fish & a little sugar. Simmer until fish is cooked. Check & correct seasonings. Turn off heat.

I'm linking this post to the Cook-Your-Books No 5 event organised by Joyce @ Kitchen Flavours.