Masak - masak Melayu ~ Ikan kembung masak kicap berempah

This is a variant of masak kicap ikan kembung recipe, more spices and tamarind paste added in instead of just soy sauce. Has some sweet and sour taste to it, also spicier. I think this is the Southern states variant.

The gravy ingredients - get your food processor ready to grind these stuffs to pulp.
1. galangal @ lengkuas,about 1 cm thick
2. garlic @ bawang putih, 3 cloves
3. Shallot @ bawang merah, 5 cloves
4. lemon grass @ serai, 2 stalks
5. Turmeric @ kunyit, 3 cm (sometime I cheated and used turmeric powder @ serbuk kunyit)
6. ginger @ halia, 2 cm
7. red chilli, 3 of them is wnough for me. If you want a spicier taste, opt for cili padi.

8. kayu manis @ cinnamon - 1 stick
9. buah pelaga @ cardamom seed, 2
10. bunga lawang @ star anise, 1
11. cengkih @ cloves, 2

12. spanish mackerel @ ikan kembung, I used 2, cut into half and deep fried
13. cooking oil, 3 Tbs
14. salt and sugar to taste
14. 1 cup of sweet soy sauce, I used Adabi brand
15. 1 tomato, cut to wedges (optional)
16. 1 Tbs of asam jawa paste @ tamarind paste (optional)


Preparations:
1. Heat the cooking oil then add in the cinnamon, cardamom, star anise and cloves, stir fry till fragrant
2. Then add in the grind ingredients, stir till fragrant
3. Stir in the soy sauce, bring to simmer. Add some water to dilute it to your liking
4. Then in goes the fish, salt and sugar to taste. I like to add in tamarind paste for a slight sourish taste to the dish.
5. Coat fish well, simmer till the gravy is reduced by 1/4 to let the flavor seeps into the fish.
6. Add in tomato, let it simmer few minutes more and is ready to serve with white rice