1 black pomfret fish or any fresh fish
1 sprig curry leaf – fried till crisp
2 stalks lemongrass – sliced thinly and fried till crisp
1 tbsp Nescafe Instant Coffee Powder
1 tbsp tamarind paste (mixed with 2 tbsp water)
1/2 tsp salt
1/2 tsp turmeric powder
1 tsp corn flour
1 big onion
3 cloves garlic
15 dried chillies (soaked till soft)
1 inch galangal
2 stalks lemongrass
2 tbsp gula melaka
1 tsp sugar
Salt to taste
1/2 tsp Chicken seasoning powder
1 tbsp tomato sauce
1 tsp light soy sauce
1) Cut 2 diagonal slits across each side of the fish. Rub fish with seasoning ingredients.
2) Heat enough oil in a wok till very hot. Put in the fish and deep fry till crisp and golden. Drain and place on a serving plate.
3) Heat 3 tbsp oil in a clean wok and saute blended ingredients, coffee powder till aromatic and oil separates. Add in tamarind water, sauce ingredients, stir to mix and bring to a quick boil.Taste accordingly and adjust to your preference.
4) Pour the sambal over the fish and topped with crispy lemongrass and curry leaf. Serve hot.