300g mackerel chunks
1/2 onion, chopped
1cm ginger, pounded
2 cloves garlic, pounded
1 stalk lemongrass, sliced & pounded
1/2 tsp gapi
1 tbls Thai curry powder
1/2 tbls palm sugar
2 red chillies, sliced
1/4 cup coconut milk
1 tbls fish sauce
1 tbls tamarind liquid
Heat 1 tbls coconut oil and saute onion 5 minutes.
Add ginger, garlic, lemongrass and gapi – stir 2 minutes.
Add curry powder and sugar – stir.
Add coconut milk, chillies, fish sauce and 1/4 – 1/2 cup water – simmer.
Add fish and tamarind – simmer 5-10 minutes.
Serve with rice, boiled egg and cucumber slices.
Inspired by nameless coffee shop near pier – Ko Muk