Fish with Tempoyak (Gulai Tempoyak Ikan Patin)

Tempoyak is a fermented durian flesh that has been kept for a while until it turns sour. For this dish, tempoyak is used to give a special sweet and sour taste to the fish gravy. To make tempoyak is easy. You simply need to take out the flesh of the durian and combine or mix it well it with some sugar. Then leave it in an air tight container for about two weeks before you can turn it into a condiment or gravy. If you do not wish to make fish gravy, you can use prawns or chicken instead. Do try!

Ingredients
3 fish flesh, in this case patin fish

4 cili padi, pounded
2 fresh red chillies, pounded
1 big onion, pounded
2 stalks of lemon grass, pounded
half of cucumber, cut into 2 inch length
2 table spoon of tempoyak
1 tea spoon tumeric powder(optional )
water, for the gravy/soup
salt, to taste

Methods
1. In a pot, mix all ingredients together with the fish.

2. Add some water until it covers the whole fish.

3. Heat the stove and lay the pot. Stir all ingredients until the fish is cooked.

4. Serve with white plain rice.


serves 2-3 people