- 100 grams tamarind fruit (sampalok)
- 2 medium red ripe tomatoes
- 1 medium native onion
- 2 cups rice wash
- 2 tsps iodized coarse salt
- 400 grams (salinyasi), gutted
- 2 pcs finger chilis
In a claypot or earthpot, put the first-four ingredients. Cover. Bring to boil over medium-high heat. Then lower heat to medium-low. Bubble away for 6 minutes.
Increase the fire again to medium-high, sprinkle salt. Then, mash carefully the tamarind fruit and tomatoes. Put the fish accordingly. Add the chilis. Swirl the pan carefully. Lid on again. Bring to boil. Simmer in low fire for 2-3 minutes.
Serve immediately. Best with warm cooked rice and fish sauce with mashed chili, for your dip.