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31 October 2013,11:32 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Grill the crispy fish until aromatic, set aside to cool then extract the meat in pieces. Set aside.
  • Bring water to the boil; add the shallots, galangal, lemongrass and kaffir lime leaves. Bring to a boil again.
  • Add the crispy fish and gently stir the contents together, then add the crushed bird chili. Season with tamarind juice and fish sauce. Add the roasted dried bird chili before removing from heat. Place in a bowl and serve while hot.



  • 2 Crispy Asian red tail catfish
  • 4 pieces Crushed shallots    
  • 6 slices ripe galangal, sliced and lightly crushed    
  • 2 stems Lemongrass, cut into pieces and lightly crushed    
  • 3 leaves Kaffir lime leaves    
  • 5 pieces Crushed bird chili    
  • 600 ml Water    
  • 800 ml Tamarind juice    
  • 3-4 tablespoon Fish sauce    
  • 5-7 pieces Roasted dried bird chili   

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