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Ingredients :
500 g fish roe
2 tablespoons lime juice
5 tablespoons cooking oil
1 stalk lemon grass, bruised (white
part only)
6 curry leaves
1/2 pandanus leaf, torn and knotted
500 cc coconut milk
2 green chilies, seeded and halved
2 red chilies, seeded and halved
Salt to taste
Spices (ground)
7 dried chilies
2 teaspoons cilantro
1/4 teaspoon aniseed, roasted
1/2 teaspoon cumin
1 tablespoon shredded coconut
1/2 tablespoon dried carambola
1 1/2 teaspoons fresh ginger, chopped
1 teaspoon turmeric, chopped
3 cloves garlic
5 shallots
Salt to taste
Method :
Wash the fish roe and dry with paper
towel. Then rub the fish roe with salt and lime juice. Set aside for 15
minutes. Combine all the ground spices with the fish roe. Heat up a wok
with oil and saute the roe until it hardens, then add lemon grass
pandanus leaves and curry leaves. When fragrant, pour in the coconut
milk and add chilies. Simmer until cooked on low heat. Serve while hot
with rice.
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