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2 tbsp vegetable oil
2 medium onions, chopped
2 medium tomatoes, chopped
2 tbsp sambal ulek
1 tbsp shrimp paste
1 tbsp raw sugar
2 tbsp tamarind water
1 mackerel, cleaned and scaled, cut into
steaks, or
about 500g other small fish, cleaned and
scaled, but left whole
salt, to taste
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Method :
Heat the oil
in a medium pan. Add the onions and sauté until soft. Add the tomatoes
and cook over a medium heat until the sauce becomes soft and pulpy. Now
add the sambal ulek, shrimp paste, sugar and tamarind water. Simmer for
3-5 minutes. Add the fish and continue to cook over a medium heat for
5-8 minutes, until done. Check the seasoning and adjust with salt if
necessary. Serve hot with boiled rice.
This is a
dish from the Chiang Rai region of Thailand. Because of Thailand's
proximity to Burma, its cuisine is more Burmese than Thai. The blending
of tomatoes and tamarind is typical of the curries of south Indian, and
also forms an integral part of Burmese cuisine.
Serves 4 - 6
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