Ingredients
- 9 to 10 long green hatch chilies
- 10 small green chilies
- 50 g Fish (yellow pike-conger fish or Ray fish)
- 1 and ½ tablespoon shrimp paste
- A lump of tamarind (soak in water)
- Salt and chicken to taste
How to do?
- Boil all chilies until softened.
- Drain water and pound the boiled chillies to a coarse paste
- Boil fish until it is cooked.
- Debone the fish
- Put chilies paste and fish into a saucepan.
- Add shrimp paste, salt and chicken stock.
- Pour 2 cups of water
- Cook it over a medium heat
- When it starts to boil, add the tamarind juice by squeezing.
- Try to taste.
Is it spicy? J
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