About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, February 3, 2016

FISH RASAM



FISH RASAM

400 gm fish any fish you like will do,cut into pieces

41/2 cup water

2 big tomato

30-40 gm tamarind,or to your taste,squeeze with the water and strain.

Chopped coriander leaf

Salt to taste

Pounded finely

7 garlic

3 shallots

1 tsp cumin

1 tsp black pepper

½ tsp turmeric powder

¼ tsp asafoetida powder

For tempering

2 stalk kari leafs

3-4 dry chilie

1 tsp mustard seeds

1 tsp ulutham paruppu

1 tbsp oil

1.    Mix the pounded masala with the tamarind water and keep aside.

2.    Heat the oil and add in the mustard seed and ulutham paruppu mix well add in the fry chilies and the kari leafs. Fry till fragrant.

3.    Pour in the tamarind water add in the fish and tomato mix well and let it cames to a boil.

4.    Boil till the fish are cooked add in the chopped coriander leaves and remove from the heat. Serve hot with rice.




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