Acar Ikan Tenggiri ((Pickled Seer Fish)
Living in Malaysia has given me the opportunity to try out so many different recipes. Malaysia is a blend of many cultures and this is reflected in the food which is a real pleasure to sample. Over the years we have eaten a variety of cuisines and all of us have our favourites. This is a very simple, quick to cook dish that can be eaten with rice or any form of bread.
½ kg seer fish, sliced; 2 carrots cut into strips; 1 Lebanese cucumber cut into strips; 1 large onion, sliced; 5 flakes garlic, minced; 30 ml tomato chilli sauce; 1 tbsp curry powder; ½ tsp chilli powder (to taste); ½ tsp turmeric powder; 2 stalks curry leaves; a pinch of mustard seeds; 1 tbsp vinegar; salt & sugar to taste; oil for frying
Wash and drain the fish. Season with salt and turmeric powder and deep fry the fish in hot oil until golden brown. Drain well. Leave 2 to 3 tbsp oil in the pan and sauté the onions, garlic, mustard and curry leaves until the mustard splutters and the mixture is aromatic. Add curry powder and chilli powder, 3/4 cup water and the chilli sauce. Stir well. Add the carrot and cucumber. Cover and cook a few minutes. Add salt and sugar to taste. Next stir in the vinegar and mix well. Lastly add the fish and simmer until gravy is of desired thickness. Serve with rice.