Ingredients:
3 mackerel
2 tomatoes
3 salam leaves
2 jeruk purut / kaffir lime leaves
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
1/2 tsp salt
6 tbsp oil
Refined, spice bellow:
3 shallots
3 cloves garlic
2 red lomboks (large chilies)
3 cm laos (galangal)
4 cm jahe (ginger)
Preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the tomatoes in thin slices. Heat in a wok the oil and fry the fish brown and done. Put the fish on a plate. Add the bumbu and fry it for 3 minutes. Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes. Pour the sauce over the fish and serve.