Spicy Stuffed Fish

3 hard-tailed scad (cencaru) – (Clean and cut pockets at both sides of the fish.

Marinate the fish with salt and turmeric powder and put aside)

Cooking oil for deep-frying

Grind together:
1/2 grated coconut
10 dried chillies – softened and ground
10 shallots
4 cloves garlic
2 stalks lemongrass
2cm stub galangal
1 tablespoon dried prawns
Salt to taste

Heat the oil in a wok. Fill the pockets at the sides of the fish with the ground paste. Deep-fry the fish, carefully turning it to ensure the filling does not fall out. Fry until it is cooked and a crust forms over the stuffed area. Drain and serve with rice and curry.

Source: The Star