SINGGANG SERANI

Serves 6–8

This is a runny curry with full flavours. The wolf herring or ikan parang was traditionally used for this dish, but as the wolf herring has many bones, other types of fish with firm white flesh can be used instead. The Eurasians often use dill as garnishing for seafood dishes. Try it for a taste of something different.

Cooking oil 4 Tbsp
Onion 1, peeled and sliced

Lemon grass 1 stalk, ends trimmed,
tough outer leaves removed and sliced

Sugar 2 Tbsp
Light soy sauce 1 Tbsp
Water 700 ml (23⅓ fl oz / 2⅘ cups)

Wolf herring (ikan parang) 1, about 1 kg
(2 lb 3 oz), cut into 5-cm (2-in) pieces

Salt ½ Tbsp

Tamarind pulp 2 Tbsp, mixed with 2 Tbsp
water and strained

Chilli Paste

Large onions 4, peeled and sliced

Dried chillies 20, cut into short lengths,
soaked for 10 minutes, seeds removed

Dried prawn (shrimp) paste (belacan)
50 g (1⅔ oz)

Turmeric 4-cm (1½-in) knob, peeled
and chopped

Lemon grass 3 stalks, ends trimmed,
tough outer leaves removed and sliced

1.   Pound or grind together ingredients for chilli paste until fine.

2.   Heat oil in a pot and fry onion and lemon grass lightly. Add chilli paste and fry until
fragrant. Add sugar and soy sauce and continue frying for 1 minute. Add water and
bring to boil.

3.   Add fish, lower heat and cover pot with a lid. Cook for 7 minutes, then add salt and
tamarind liquid and return to the boil.

4.   Dish out and garnish as desired. Serve hot.

NOTE

•  When using wolf herring, it is always advisable to align the bones of the fish before cooking
so the bones can be removed easily before eating. You do this by holding the head and tail
of the fish firmly and stretching the fish.

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EURASIAN HERITAGE

Cooking