Name: Fried Chilli Catfish (Ikan Keli Goreng Cili)
Cuisine: Malaysian
Ingredients: Catfish 1, about 1 kg (2 lb 3 oz), gutted, marinated with the juice of 3 limes for 1 hour and cleaned; Turmeric powder ¼ tsp; Salt to taste; Sugar to taste; Red chillies 7, seeded; Bird’s eye chillies (cili padi) 15, seeded; Vegetable oil 85 ml (2½ fl oz / ⅓ cup); Tamarind juice 2 Tbsp, made from 1 Tbsp tamarind pulp mixed with 2 Tbsp water and strained; Shallots 10, peeled

Season fish with turmeric powder and salt. Heat oil in wok and deep-fry the fish until crisp. Remove and drain.

Combine ingredients for spice paste in a food processor and blend until smooth. Fry the spice in the remaining oil until fragrant.

Add fried fish, tamarind juice, sugar and salt. Stir well to combine.

Remove from heat and garnish as

Fried Chilli Catfish

Ikan Keli Goreng Cili

Ingredients

Method

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