Spicy Malaysian Fish and Bitter Gourd Stew
Ingredients
- 1 whole pomfret fish (cleaned)
- Bitter gourd
- Coconut milk extract
- 2 tamarind slices
- 2 tomatoes
- 6 bird's eye chilies
- 1 red chili
- 1 cup water
- 1 chicken stock cube
- Salt to taste
- Sugar to taste
- Turmeric leaves for garnish
Spice paste
- 2 stalks lemongrass
- 1-inch piece ginger
- 1-inch piece fresh turmeric
- 15 bird's eye chilies
- 5 shallots
- 2 garlic cloves
Preparation
Boil the blended spice paste with bitter gourd until the bitter gourd is soft.
Add coconut milk and tamarind slices, then cook for a short while.
Add water, chicken stock cube, tomatoes, bird's eye chilies, red chili, salt, and sugar, then cook for 10 minutes.
Add the pomfret fish and sprinkle with turmeric leaves, then serve when done.
