Yesterday's dish..adults had this while the kids had the chicken soup..so adults just take some of the soup to give the journey to the throat much easier..
5 cut small pieces 'Unga' fish(Chia Cho)- or any kind of fish
5 garlics crushed
1 cm ginger sliced
2 big onions slice to rings
1 red chili sliced
a thumb size tarmarind pulp mix with 1/2 cup of water
2 tbsp salted soya bean- pounded coursely
1 tbsp chili paste
1 tbsp sugar
Cleaned and marinate fish with turmeric powder and salt. Fry till cook, dish out and put aside.
With the balance oil, add in chilli paste and stir fry for 3 minutes or till oil goes up the surface. Add in onions,garlics, sliced chillies, ginger and stir well. Add in salted soya bean and stir well. Add in tarmarind juice and let it boil for a while.Add in sugar and stir well. When gravy has thicken, turn off heat. Pour mixture onto fishes. Note:- You can add fishes into the mixture in the wok and stir or pour mixture on fishes plate.