6 shallots
4 cloves garlic
1 inch ginger
1 stalk lemongrass
2 tbsp ground chilli
1/2 tsp tumeric powder
1 tsp coriander seeds
250g grated coconut
3 tbsp coconut paste
Salt to taste
400g fish roe
1 tbsp tamarind paste (optional)
Banana leaf (optional)
Method:
1. In a bowl, mix the tamarind paste with 1/2 cup water and soak the roe for abt 10 min to remove the fishy smell. Then drain off the water.
2. Put all other ingredients in the food processor and ground to a smooth paste.
3. Add in the fish roe. Mix well to break the egg sac and ensure the eggs and paste are well incorporated.
4. Line a hot pan with banana leaves and place enough roe mixture till it is abt 1cm thick.
5. Place another leaf on the mixture and cover the pan. Bring the fire down to low.
6. After 5 min (or the leaf has some char), turn it over and cook for another 3 min.
7. Repeat till all the paste is cooked.
Alternatives:
1. If you dont have banana leaves, use pandan or just plain baking paper.
2. You can choose to broil it in the oven instead of on the stove.
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