preparation 15 mins
cook time
cook time 35 mins
servings 4 pax
course -
cuisine -
difficulty -



  1. To prepare tamarind paste : Soak tamarind paste with water, rubbing with both hands to extract the paste from the pulp. Strain, and keep the tamarind water.

  2. Finely chop shallot and red chillies using Turbo Chopper.

  3. Add Red Curry Paste, chopped shallot and chillies, and 5 tbsp cooking oil in UltraPro 3.5L. Mix them evenly and send it into the microwave to cook for 5 mins on high heat,, stirring once during interim.

  4. Pour tamarind water into the cooked mixture give it a stir and microwave for another 5mins on high.

  5. Add sugar, stir, and do taste test.

  6. Add fish, kaffir lime leaf, pineapple, okra, tomato, chilli padi, and microwave for another 8mins on high.

  7. Let the dish rest for 5to 10mins covered before serving.

  8. Note : Aubergine can also be added into this dish to achieve better color contrast.

  9. Note 1 : If stack cooking method is used, do add cooking time for another 5mins or more.


  • 450 g Ikan Batang / Spanish Mackerel
  • 45 g Tamarind Paste + 450g Water
  • 2 pc Kaffir Lime Leaf
  • 1 Tomato, cut into wedges
  • Some Pineapple Chunks
  • 6 Young Okra, cut diagonally
  • 100 g Red Curry Paste
  • 100 g Shallot
  • 2 Red Chillies
  • 5 tbsp Cooking Oil
  • 5 tsp Sugar (or more)
  • 3 Cili Padi (Optional)

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Latest Catalog - 9 2021