Ikan Tenggiri Masak Lemak Nenas (Pineapple Mackerel Curry)
85% asli · Malaysian (Nyonya influence)
A regional variation featuring the addition of pineapple chunks, which lend a sweet and tangy counterpoint to the rich, spicy coconut gravy. This version has a delightful sweet-sour profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel (Ikan Tenggiri)500g, cut into steaks
- Coconut milk400ml
- Water150ml
- Shallots3 large, sliced
- Garlic3 cloves, sliced
- Ginger1 inch, sliced
- Turmeric1 inch, sliced
- Dried chilies3-5, soaked and deseeded
- Pineapple1 cup, cut into chunks
- Tamarind paste1 tbsp, diluted in water
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
- Curry leavesa few sprigs, for garnish
Langkah
- 1
Grind or blend shallots, garlic, ginger, turmeric, and soaked dried chilies into a paste.
- 2
Heat oil in a pot over medium heat. Sauté the spice paste until fragrant.
- 3
Pour in the coconut milk and water. Bring to a gentle simmer.
- 4
Add the mackerel steaks, pineapple chunks, and tamarind water. Simmer gently for about 12-15 minutes, until fish is cooked and pineapple is tender.
- 5
Season with salt and black pepper to taste.
- 6
Garnish with curry leaves and serve hot.
