2 cm turmeric
1/2 tsp salt
1 lemon grass, crush
3 tbs kecap manis (sweet ketchup)
Finely Pounded spices into paste:
75g red chilies
3 cloves garlic
1 tbs tamarind juice
1. Scrape the scales off and wash the mackerel, cut into pieces in appropriate size, add salt, squeezed lime juice and
turmeric for 10-20 minutes.
2. Heat the oil in a frying pan, pan fry the mackerel.
3. Heat the oil, fry spice paste and lemon grass until fragrant. Add water and kecap
manis (sweet ketchup) and bring to boil, simmer to thicken the sauce stirring constantly.
4. Put in the fried mackerel and simmer until the fish absorb the sauce.