Terutup Ikan Cencaru

My late father used to love having Terutup......The perfect balance of sourness, sweetness & spiciness is what makes this dish so wonderful to eat. The tinge of lemongrass & galangal makes this simple dish even more exotic! I love simple pleasures like this! Yummmmm......

Ingredients:

• 2 Cencaru Fish, cleaned, rubbed with 1 tsp salt & 1 tsp turmeric powder and deep fried
• 1 cup chilli paste
• 1 large onion, sliced
• 1 tbsp tamarind paste mixed with 1/2 cup water
• 1 tbsp shrimp paste, roasted
• ¼ cup vegetable oil
• 3 tbsp palm sugar
• 2 lemongrass, bruised
• 2 inches galangal, bruised
• 2 tsp salt

Ingredients to blend:

• 8 shallots
• 4 cloves of garlic

Method:

1. Heat oil in a pot. Sautee' the blended ingredients till fragrant.
2. Put in the shrimp paste & cili paste. Sautee' further till the oil separates.
3. Pour in the tamarind juice, sugar & salt. Stir till it boils.
4. Put in the slice onions & cook till limp.
5. Pour the gravy over the fish & serve.