Fenugreek fish sambal: Fenugreek abound in this fish dish | Periuk.my

Name: Fenugreek fish sambal: Fenugreek abound in this fish dish | Periuk.my
Ingredients: 300gm fresh snapper (jenahak), scaled, cleaned, and cut into 4 pieces; 1 tbsp chilli powder; ½ tsp roasted fenugreek powder (see Directions for preparation); ½ tsp turmeric powder; Pinch of salt; 3 tbsp Indian sesame oil (gingelly oil), or mustard seed oil; 1 pandan leaf; 4 dried red chillies; ½ tsp mustard seeds; ½ tsp fenugreek seeds; ½ tsp fennel seeds; 1 stalk lemongrass; 2 sprigs curry leaves; 5 shallots OR 2 medium onions, finely sliced; 1 tbsp ginger-garlic paste (see Directions for preparation); Salt to taste; ½ tsp sugar; 125ml hot water; ¼ tsp roasted fenugreek powder; ¼ tsp turmeric powder; 2 tbsp chilli paste/cili boh (see Method section for preparation if making from scratch); 4 tbsp roasted tomato puree (see Method for preparation); 2 red tomatoes, sliced into wedges; ½ tsp chilli powder; 2-3 okra OR 1 small eggplant, quartered (optional); 125ml tamarind juice; 3 sprigs fresh coriander leaves, finely chopped; 1 tsp kasuri methi (dried fenugreek leaves)

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The star of this dish is fenugreek, along with the freshest fish possible.

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Ingredients

300gm fresh snapper (jenahak), scaled, cleaned, and cut into 4 pieces
1 tbsp chilli powder
½ tsp roasted fenugreek powder (see Directions for preparation)
½ tsp turmeric powder
Pinch of salt
3 tbsp Indian sesame oil (gingelly oil), or mustard seed oil
1 pandan leaf
4 dried red chillies
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp fennel seeds
1 stalk lemongrass
2 sprigs curry leaves
5 shallots OR 2 medium onions, finely sliced
1 tbsp ginger-garlic paste (see Directions for preparation)
Salt to taste
½ tsp sugar
125ml hot water
¼ tsp roasted fenugreek powder
¼ tsp turmeric powder
2 tbsp chilli paste/cili boh (see Method section for preparation if making from scratch)
4 tbsp roasted tomato puree (see Method for preparation)
2 red tomatoes, sliced into wedges
½ tsp chilli powder
2-3 okra OR 1 small eggplant, quartered (optional)
125ml tamarind juice
3 sprigs fresh coriander leaves, finely chopped
1 tsp kasuri methi (dried fenugreek leaves)