Fish cutlet.
Recipe:
simmer a piece of fish (mine was mackerel/tenggiri) with a little water and turmeric powder till tender.
Remove, drain off water, cool down, remove bones and skin and flake.
Add with 2 boiled and mashed potatoes,
3 sprigs shredded curry leaves,
2 sprigs shredded coriander leaves,
2 sprigs spring onions (or whichever you have),
1 chopped red chilli,
3 chopped shallots,
1 egg white and salt.
Mix all together and leave in the fridge for 30 minutes.
After that, roll tightly and deep fry.

(Note: turn the rolls only if needed, otherwise may break up).
#FishCutlet #CookWithNavaK

Cambodian Chilli Fish - packs a punch for spiciness, tanginess and creaminess. Double yum.

Ingredients
2 Kembong/or any other - de-gut, slice into and score on both sides.
Add 1 tsp turmeric powder and a little salt.
Mix and keep aside.

For the chilli gravy
Some dried red chillies.
1/4 inch roasted belacan/shrimp paste
6 garlic
Blend/pulse together with some water.

Other ingredients
2 medium size tomato - chopped
1/4 cup thick coconut milk
6 shallots - thinly slice
A little lime juice
Some coriander leaves
1/4 cup oil
Salt to taste

Method
Heat oil.
Fry shallots till crispy.
Remove and keep aside.
In the same oil, tip in chilli paste and tomatoes.
Stir in.
Pour 1/4 cup of water and add fish.
Simmer to thicken the gravy.
Now, pour in coconut milk.
Season with salt and lime juice.
Simmer to totally cook the fish.
Off the heat.
Combine in coriander leaves.
Plate up the dish and garnish with fried shallots.
#cambodianchillifish #cambodiancuisine #CookWithNavaK