Ikan Pedas – Hot Fish Curry Recipe |
Ingredients: |
600 g of any meaty fish, like kurau or king fish cutlets 2½ tablespoons tamarind pulp 750 ml water 3 tablespoons vegetable oil 2 stalks lemongrass, bruised (only use bottom white part only) 1 teaspoon sugar small handful shredded turmeric leaf (daun kunyit) salt to taste Spice Paste: 6 red chilies 6 dried chilies, soaked till soft 5 slices galangal 1 teaspoon chopped fresh turmeric 5 candlenuts 15 shallots, peeled 2 teaspoons shrimp paste (belachan) |
Method: Slice fish into large chunks and set aside. Knead tamarind with water until pulp dissolves, then strain and set aside. Grind all spice paste ingredients until very fine. Heat oil in a wok over medium-high heat and fry paste vigorously until fragrant, about 4 minutes. Add tamarind liquid, lemongrass, sugar and salt and bring to a boil, then add fish and simmer for 6 to 7 minutes or until fish is cooked. Garnish with turmeric leaf and serve with steamed rice. |
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