Assam Pedas Ikan Keli aka Catfish

Asam Pedas Ikan Keli.jpg

1 Ikan Keli (about 1 kg) – cut into few sections
(marinade with lime juice and a bit of salt for 10 minutes – wash and set aside)
1 cucumber/brinjal – cut to your preferred size
1 tomato – quartered
1 stalk bunga kantan – halved
2 stalks lemongrass – bruised
A handful of of Daun Kesom
11/2 tbsp tamarind paste (mixed with 3 tbsp water)
Salt and sugar to taste
600 ml water

Blended Ingredients
20 dried chilli ( soaked with hot water till soft)
11/2 inch galangal
11/2 inch turmeric
1 inch ginger
1 stalk lemongrass
6 red chilli padi
3 candlenuts
1 inch toasted belacan
8 shallots
3 cloves garlic
1 sprig Daun Kesom
1 tbsp oil
50 ml water

1) Heat oil in a wok and saute blended ingredients with lemongrass till fragrant and oil separates. Add in tamarind water, water,  bunga kantan, daun kesom and cucumber/brinjal. Bring to a boil, lower heat and simmer for about 10 minutes.
2) Season with salt and sugar, adjust to your preference and add in Ikan Keli and tomato. Covered and continue to simmer over low heat till fish is cooked through. Add more water if the gravy is too thick.
3) Serve hot with white rice.

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