INGREDIENTS:
(SERVES 4-6)

12 DRIED RED CHILLIES, SOAKED UNTIL SOFT AND SEEDED
1/2 PIECE FRESH GINGE
8 SHALLOTS
4 CLOVES GARLIC
1 TSP SHRIMP PASTE
500 G SPANISH MACKEREL STEAKS, CUT
1/4 TSP SALT
1/2 ESP GROUND TURMERIC
2 TBSPS SOYA OIL
2 ONIONS, FINELY SLICED
1/2 CUP TAMARIND MIXED WITH 190 ML WATER AND STRAINED
OPTIONAL: 1/2 TSP PLAM SUGAR

PROCEDURE:

1) POUND TOGETHER: DRIED CHILLIS, GINGER, SHALLOTS, GARLIC AND SHRIMP PASTE.

2) RINSE AND DRY FISH STEAKS; MIX SALT AND TUMERIC, AND RUB OVER FISH. SET ASIDE FOR 5 MINUTES.

3) HEAT 1 T OIL IN A NON-STICK PAN OVER MODERATE HEAT; ADD FISH STEAKS AND FRY UNTIL GOLDEN BROWN ON BOTH SIDES. REMOVE AND DRAIN.

4) PLACE REMAINING 1 T OIL IN A WOK AND HEAT UNTIL MODERATLY HOT; ADD POUNDED INGREDIENTS AND ONIONS AND FRY UNTIL ONION IS SOFT AND GOLDEN.

5) BEGIN ADDING A LITTLE OF THE TAMARIND LIQUID IF MIXTURE STICKS TO THE PAN. THEN ADD THE REST OF THE TAMARIND WATER AND THE FRIED FISH AND SIMMER UNTIL FISH IS TENDER; TATSE AND IF NECESSARY ADD THE PALM SUGAR. DO NOT OVERCOOK.

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