Ingredients:

• Fish slices – 1/2 kg
• Minced Spring onion – 1/2 cup
• Lime leaves – 4
• Coriander seeds – 2 tsp
• Cumin seeds – 1/2 tsp
• Fennel – 1/2 tsp
• Water – 2 cups
• Oil to fry
• Lime juice to taste
• Chilli powder – to taste
• Salt to taste
• For Rempha Sauce:
• Lemon grass – 1 piece
• Galangal – 1 cm
• Peanuts – 2 tsp
• Shallots – 10
• Garlic – 1 flake
• Chillies – 3
• Pepper Corns – 1/2 tsp
• Turmeric powder – 1/2 tsp

Method:

1. Grind all the ingredients for rempha sauce to a paste.
2. Crisp fry minced garlic and spring onions to garnish.
3. Coarsely powder coriander, cumin and fennel together coarsely.
4. Apply salt and chilli powder to fish and deep fry till the fish just browns on surface.
5. Pour out excess oil, retaining 3-4 tbsp.
6. Fry onion in it till brown.
7. Add lime leaves, rempha sauce and powdered spices.
8. Fry for a minute, add water and salt. Bring to a boil.
9. Add fish slices and simmer till tender.
10. Add lime juice to taste. Serve.