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Sweet and Sour Turmeric Fish
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4 slices red snapper (about 200g each)
1 carrot
2 large onions
3 green chillies
some cooking oil
500ml water
4 tablespoons lemon juice
11/2 tablespoons sugar
11/2 teaspoons salt
Rinse fish slices, wipe dry, smear with a little salt and set aside. Cut carrot into 4cm long sections. Cut onions into thick shreds. Remove chilli seeds and cut into 4 pieces each. Grind paste ingredients.
Heat up cooking oil and pan-fry fish slices till both sides turn golden brown. Set aside.
Heat up more oil and saute ground paste till fragrant. Add carrots, onions shreds and water and fry till the carrots are slightly softened.
Add lemon juice, sugar, salt and chillies and stir-fry evenly. Add fish slices and mix well.
Notes : Candlenuts do not merely serve to enhance flavourd, they also add to the thickening of the gravy.
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