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Cook the Rice

  • Shallot Paste 50.0 g
  • Ginger Paste 10.0 g
  • Fenugreek seed 15.0 g
  • Glutanous rice 500.0 g
  • Brown Rice 500.0 g
  • Coconut Milk 150.0 ml
  • Salt 5.0 g
  • Filtered Water 1400.0 ml
  • Corn Oil 30.0 g

Boil the Fish

  • Mackerel fish 800.0 g
  • Asam, slice 4.0 g

Curry Paste

  • Shallot Paste 60.0 g
  • Garlic, blend to paste 20.0 g
  • Ginger Paste 20.0 g
  • Cili boh 20.0 g
  • Turmeric Powder 5.0 g
  • Fennel Powder 2.0 g
  • Coriander Powder 2.0 g
  • Cumin Powder 2.0 g
  • Chilli Padi 15.0 g
  • Fish Curry Powder 15.0 g

Serving

  1. Cook the Rice

    • Blend shallot and ginger into paste
    • Heat up corn oil
    • Saute all blended paste ingredient to fragrant
    • Add in all remain ingredients
    • Steam to cook
  2. Boil the Fish

    20 minutes
    • Boil the fish with asam slice to cook for 20 minutes
  3. Curry Paste

    • In a pot, combine all blended paste ingredients with powder ingredients.
  4. Serving

    • Add water and coconut milk in the pot. Bring to boil.
    • Add cooked fish when boiling.