Ikan Asam Kuah Kemangi - tilapia in spicy slight acidic sauce

tilapia in spicy slight acidic sauce

ingredients:

400 g tilapia fillets

2 tbsp asam/tamarind dissolved in 100ml water

1500 ml water

12 red rawits

3 sprigs kemangi (lemon basil)

 

bumbu:

7 shallots

4 red chilies

4 red rawits

2 kemiri nuts

5 cm kunyit

5 cm laos

2 tsp palmsugar

1 tablespoon salt

 

preparation:

Cut the fish into pieces. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the water with the paste and the asemwater. Add the fish and the rawits and cook slowly until done. Spoon in the kemangie leaves and serve.