Classic Ikan Achar - Asian Pickle Recipe
Summary
MethodStir Fried
Ingredients
| Tamarind | 2 Tablespoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
| 4 whole almonds | ||
| 4 dried red chillis, chopped | ||
| Garlic | 2 Clove (5gm), crushed | |
| Onion | 1 Small, chopped | |
| Shrimp paste | 1/2 Teaspoon, dried | |
| Peanut oil | 1 1/2 Tablespoon | |
| 1/2 tsp. chopped lemon grass or grated lemon rind | ||
| 2 tsp. jaggery or soft brown sugar | ||
| Paprika | 2 Teaspoon | |
| 4 large squid, cleaned, gutted and sliced crosswise | ||
Directions
Put the tamarind into a bowl and pour over the boiling water.
Set aside until it is cool.
Pour the contents of the bowl through a strainer into a second bowl, pressing as much of the pulp through as possible.
Set aside.
Meanwhile, put the almonds, chillis, garlic, onion, blachan and about 1 table-spoon of oil into a blender and blend to a smooth puree.
Heat the remaining oil in a large, deep frying-pan.
When it is hot, add the almond mixture and lemon grass or rind and stir-fry for 2 minutes.
Add the tamarind water, sugar and paprika and continue to cook for 3 minutes, stirring constantly.
Add the squid and cook for 10 to 15 minutes, stirring occasionally, or until the squid is cooked through and tender.
Transfer the mixture to a warmed serving dish and serve at once.
Set aside until it is cool.
Pour the contents of the bowl through a strainer into a second bowl, pressing as much of the pulp through as possible.
Set aside.
Meanwhile, put the almonds, chillis, garlic, onion, blachan and about 1 table-spoon of oil into a blender and blend to a smooth puree.
Heat the remaining oil in a large, deep frying-pan.
When it is hot, add the almond mixture and lemon grass or rind and stir-fry for 2 minutes.
Add the tamarind water, sugar and paprika and continue to cook for 3 minutes, stirring constantly.
Add the squid and cook for 10 to 15 minutes, stirring occasionally, or until the squid is cooked through and tender.
Transfer the mixture to a warmed serving dish and serve at once.
Chef
