Learnings: I did a combination of chilli padi, fresh chilli and dried chilli.
What you need:
1 tbsp coriander½ tsp cumin seeds½ tsp fennel seeds1 thumb-sized fresh turmeric1 tbsp belachan25 dried chillies, de-seed, and soak in water until soft3 cloves garlic1 thumb-sized ginger1 small onion
1kg Batang fish
¼ sized med cabbage10 tbsp oil6 tamarind slices3 cups waterSalt and sugar to taste
Method:
Roast coriander, cumin, and fennel in a dry pan until fragrant.
Grind, coriander, cumin, fennel, turmeric, chillies, belachan, garlic, ginger, and onion. (follow this sequence) until fine.
Heat oil and add spices and fry until fragrant.
Add salt, tamarind rind, water. Stir well.
Add in fish and mix well. Cover and bring to a boil.
Add in cabbage slices and cook until soft.
Serve with jasmine rice.
Enjoy!
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