咸鱼叁峇 SAMBAL IKAN MASIN

材料：
石斑咸鱼250克（斩2公分方块），1汤匙＋3汤匙清水洗汁，白醋60毫升，清水80毫升，白糖85克
研磨香料： 
红辣椒5 条，蒜头2瓣，小葱头5粒，姜1公分， 肉类咖哩粉3汤匙+2汤匙清水混合成泥
做法：
1. 用水浸泡咸鱼，收在冰箱隔夜。
2. 把咸鱼冲洗后抹干，炸至金黄色和酥脆。
3. 留1/2 杯油在锅里，把研磨香料爆香。
4. 加入亚叁汁，白醋及清水，煮至滚。
5. 加入白糖，再煮至滚。
6. 加入炸咸鱼，慢火焖至汁稠即可。
提示：把咸鱼浸泡可去掉部分咸度。

Ingredients

250g  salted ikan kurau, cut into 2 cm cubes
1 tbsp tamarind pulp and 3 tbsp water, mixed and strained to obtain asam juice
60ml  vinegar
80ml  water
85g  sugar

Spice – (grind into a paste)
5  red chillies
2 cloves garlic
5  shallots
1 cm  ginger
3 tbsp meat curry powder, mixed with 2 tbsp water into a paste

Method

(1) Soak salted fish overnight in the refrigerator.
(2) Rinse salted fish then dry with paper towel and deep-fry till golden brown and crispy.
(3) Leave 1/2 cup oil in the wok, fry ground spice ingredients till fragrant.
(4) Pour in tamarind juice, vinegar and water.  Bring to a simmering boil.
(5) Add sugar and allow to boil again.
(6) Add in prefried salted fish then simmer until gravy is reduced.  Dish out to serve.
Note: Salted fish is soaked to remove the excess saltiness.