This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
In a stock pot, boil the mackerel, prawn, dried tamarind and bunga kantan in 2 litres of water for 20 minutes or until the fish and prawns are cooked.
When the ingredients are cooked, separate the flesh of the fish from the bones and pound the prawns and set the seafood and broth aside.
Next, heat oil in a small pot and stir fry the onion, garlic, galangal and lemongrass until fragrant. Sprinkle in the chilli paste and curry powder, add the dried shrimps and stir fry until the oil separates.
Then, add the fish stock, thin coconut milk, MAGGI® CukupRasa™ and sugar. Let the ingredients come to a boil.
Flake the flesh of the fish and add it into the pot, along with the pounded prawns and allow the ingredients to boil and simmer for another 10 minutes or until the gravy thickens.
Finally, place the pre-cooked spaghetti into separate bowls and pour over the gravy. Top the noodles with the garnishing and add on the side some sambal belacan and lime. Enjoy!
Thank you for your rating!
We look forward to your review!
You have already rated this recipe / product.
Click on the number of stars you would like to award: the higher the number, the better the rating.