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Malay Heritage
Terutup Ikan Cencaru
My late father used to love having Terutup......
Marina’s Story
My late father used to love having Terutup......The perfect balance of sourness, sweetness & spiciness is what makes this dish so wonderful to eat. The tinge of lemongrass & galangal makes this simple dish even more exotic! I love simple pleasures like this! Yummmmm......
Ingredients
6 servings
- Cencaru Fish, cleaned, rubbed with 1 tsp salt & 1 tsp turmeric powder and deep fried2
- chilli paste1 cup
- onion, sliced1 large
- tamarind paste mixed with 1/2 cup water1 tbsp
- shrimp paste, roasted1 tbsp
- vegetable oil0.3 cup
- palm sugar3 tbsp
- lemongrass, bruised2
- galangal, bruised2 inches
- salt2 tsp
- shallots8
- garlic4 cloves
Instructions
- 1.
Heat oil in a pot.
- 2.
Sautee' the blended ingredients till fragrant.Put in the shrimp paste & cili paste.
- 3.
Sautee' further till the oil separates.Pour in the tamarind juice, sugar & salt.
- 4.
Stir till it boils.Put in the slice onions & cook till limp.Pour the gravy over the fish & serve.