Classic Ikan Achar - Asian Pickle
|Boiling water||1⁄2 Cup (8 tbs)|
|Dried red chili||4 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Small, chopped|
|Blachan||1⁄2 Teaspoon (Dried Shrimp Paste)|
|Peanut oil||1 1⁄2 Tablespoon|
|Chopped lemon grass/Grated lemon rind||1⁄2 Teaspoon|
|Jaggery/Soft brown sugar||2 Teaspoon|
|Squid||4 Large, cleaned, gutted and sliced crosswise|
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.
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.