The nuts are roasted without fat. Allow to cool and remove the shell.
Then heat the oil and fry the small dried fish in it until they are crispy. Remove and drain well.
Then deep fry the potato slices until golden brown. Also remove and place on a paper towel to drain.
Next, remove enough oil from the frying pan without the wok to leave about 4EL. In it, saute the onions and the poked ingredients of the herb mixture for about 2-3 minutes.
Now add the tamarind-water mixture and the sugar. Bring everything to a boil and season with salt.
All the fried ingredients are now added to the tamarind sauce, mixed well and simmered for 2-3 min.
The dish is served hot with long grain rice.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!