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Malaysian Recipe : Ikan Masak Kuah Lada

Fish in Mild Spicy Paste



  • ½ thumb-sized piece turmeric
  • 10 slices galangal
  • 2 stalks lemon grass, sliced
  • 4 candlenuts
  • 1 tbsp shrimp paste
  • 1 red chili
  • 12 shallots
  • 1 clove garlic
  • 2 tsp pepper


  • ½ tsp salt
  • ½ tsp MSG
  • 16 fl oz. water
  • 3 green egg plants
  • Salt water
  • 1 lb 6 oz Spanish Mackerel or ray fish
  • Sugar and salt for seasoning
  • 5 tbsp oil
  • 1 walnut-sized tamarind with 8 fl oz. water, squeezed and strained


  1. Grind A to a fine paste.
  2. Cut the egg plants into 2 ½ inch lengths. Halve each piece length wise and score the cut surface. Soak in salt water until needed.
  3. Wash and cut the fish. Season with 1 tsp salt and 1 tsp sugar. Set aside.
  4. Heat a wok. Heat oil and stir fry paste from Step 1 over moderate heat till fragrant. Add the tamarind juice, 2 tbsp at a time.
  5. Add B and boil for 5 minutes. Add the egg plants. Cover wok and cook for 5 minutes. Add the fish and cook till fish is done.

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Last Modified: 11/27/11.