Ingredients
1. 1 pack
(about 20 to 30 fishes) of smelt fish
2. 1
shallot
3. 2 in of
ginger
4. 1/4 tbls
of turmeric powder
4. Green
chilies slices (5 to 6 chilies)
5. 1/4 tbls
of fish paste
6. A lump
of tamarind (soak in water)
7. A cup of
coriander
8. Salt
How to do?
1. Clean
and wash the smelt fishes.
2. Blend or
pound the shallots and ginger.
3. Put the
fishes into a saute pan.
4. Add the
pounded/blended onion and ginger.
5. And add
turmeric powder and fish paste.
6. Pour
small amount of water and add salt to taste.
7. Cook it
over medium heat and bring to a boil.
8. Add
tamarind juice by squeezing the soaked tamarind and chili slices.
9. Reduce
heat to low until the fishes are cooked well.
10.
Sprinkle coriander leaves over it.
Perfect
Match : Roselle leaves soup (Chaing Pong Hunn Ray)
http://rakhinefood.blogspot.com/2012/04/roselle-leaves-soup-chaing-pong-hunn.html
1 comments:
I'm trying this recipe tonight. Being Canadian; smelts are always dredged in flour and then fried. They're good but I want to try something else and I have all the ingredients (except for the tamarind so I'll use some lime and a bit of sugar). I can't wait for supper! :-)
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