Indian Mackerel Curry Gulai Ikan Temenung- Mff Perlis Kedah #Four

Ikan kembung (kembong) is the mention known to many. In Kedah, it is known as ikan temenung, too fondly loved by people of the land. It used to live inexpensive when I was immature, only non anymore. It'second quite pricey present. Usually I eat slightly larger fishes because I'1000 lazy to get through the bones, hehehe.




left: pre-prep, correct: prepared too fix to ready!

 In the northern states, curry is known as gulai. And this dish inwards particular is popular inward Kuala Kedah. It is eaten for breakfast. Yes, you didn't read wrongly, it'sec breakfast. Served with white rice, sambal belacan and fresh local herbs (ulam), it makes a hearty breakfast that probably could keep y'all filled for many hours. Sold for only RM1 per fish (amongst gravy together with all), it makes an affordable meal for all.

I didn't make this for breakfast, instead it was for dinner. I had a few guests over too i of them enjoyed munching on the fish heads.

Gulai Ikan Temenung

Recipe origin: My Resepi

four indian mackerel/kembung (440gm)
150ml coconut milk
250ml H2O or more
ane Tbsp tamarind pulp + 50ml H2O (soak for a patch, rub as well as strain the juice)

(H5N1)
two shallots, thinly sliced
2 clove of garlic, thinly sliced
one sprig curry leaf, leaves detached
i tsp fenugreek mix (halba campur)*
* a mix of fenugreek, dark mustard seed, fennel, cumin in addition to black gram.

(B)
one reddish onion (100gm)
ii clove of garlic
25gm fish curry pulverization (mixed in afterwards the onions too garlic is finely ground)

(C )
10 young okra, tops trimmed
i big tomato, cutting into wedges
2 red chillies, halved

one. Prepare B. Grind onion and garlic to a fine paste, mix with fish curry pulverization, set up aside.
ii. Heat wok together with put inward iii Tbsp crude. On medium heat, saute (A) until aureate.
iii. Put in (B) too turn rut to medium low together with sauté until very fragrant. Be ho-hum together with steady.
four. Put in 1/three of kokosnoot milk too ready until y'all meet about rock oil oozing, then add together tamarind juice and H2O. Bring to a boil.
five. Put in residual of kokosnoot milk in addition to flavor alongside common salt. Bring back to a boil.
half-dozen. Put inward fish as well as all the vegetables around it. Do non act it too much.
seven. Cook for most five minutes or until fish cooks.
eight. Dish up in addition to serve.

I am submitting this to WendyinKK of Table for 2...... or More