300g mackerel chunks
1/2 onion, chopped
1cm ginger, chopped
2 cloves garlic, chopped
1/2 tsp gapi
1 stalk lemongrass, bruised
1 tbls Thai curry powder
1/2 tbls palm sugar
1/4 cup coconut milk
1 tbls fish sauce
1/2 tbls tamarind liquid
Heat 1 tbls coconut oil and saute onion 5 minutes.
Add ginger, garlic, gapi and lemongrass – stir 2 minutes.
Add curry powder and sugar – stir.
Add coconut milk, 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