Method of Garnishing Ingredients
- Fried sauté ingredients with canola oil until fragrant.
- Add ground ingredients, fry until cooked.
- Add water, evaporated milk, condensed milk and salt to taste, bring to boil, add rice and stir until it absorbed water.
- Cover the pot and set aside until the tomato rice is cooked.
Cooking Instructions for Fish
- Heat canola oil.
- Stir fry the marinated mackerel pieces until cooked.
- When the tomato rice is cooked, scoop the rice and add fried fish pieces alternately.
- Garnish with fried onion, cashew nut and chopped coriander leaves.
Seasoning Ingredients for Fish
2 tbsp ginger juice
4cm ginger
4 cloves of garlic
1 onion
1 cup of yoghurt
1 anchovy stock cube
1 tbsp curry powder
5 pcs of green chillies
5 pcs of red chillies
4 stalks of curry leaves
1 cup of FairPrice cashew nuts
1 cup of tomato ketchup
Salt to taste
2 cups Sunbeam canola oil for frying fish
Mix well and marinate fish for 10 minutes
Saute Ingredients
1 cup of Sunbeam canola oil
3 big onions, sliced thinly
4 cloves garlic, sliced thinly
3cm ginger, sliced thinly
4 cardamom,
2 cloves
1 cinnamon
3 pieces of bay leaves
2 pieces of pandan leaves
Salt and sugar to taste
1½ tbsp Marigold Lady General condensed milk
½ cup of Marigold King of Kings evaporated milk
4 tbsp tomato ketchup