Terutup Ikan Cencaru

My late father used to love having Terutup. The perfect balance of sourness, sweetness & spiciness is what makes this dish so wonderful to eat. The tinge of lemongrass & galangal makes this simple dish even more exotic! I love simple pleasures like this! Yum!


Ingredients

  • 2 Cencaru Fish, cleaned, rubbed with 1 tsp salt & 1 tsp turmeric powder and deep fried
  • 1 cup chilli paste
  • 1 large onion, sliced
  • 1 tbsp tamarind paste mixed with 1/2 cup water
  • 1 tbsp shrimp paste, roasted
  • ¼ cup vegetable oil
  • 3 tbsp palm sugar
  • 2 lemongrass, bruised
  • 2 inches galangal, bruised
  • 2 tsp salt

Blend

  • 8 shallots
  • 4 cloves of garlic

  1. Heat oil in a pot. Sautee' the blended ingredients till fragrant.
  2. Put in the shrimp paste & chilli paste. Sautee' further till the oil separates.
  3. Pour in the tamarind juice, sugar & salt. Stir till it boils.
  4. Put in the sliced onions & cook until limp.
  5. Pour the gravy over the fish & serve.