Kuah Titchrah (aceh Piquant Spicy Liquid Fish 'curry' Dish)
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
- Servings: 2
- 250 g fish, descaled gutted and cleaned
- 1 lemon, juice of, squeezed
- salt
- 2 tablespoons oil (for frying)
- 20 red chilies
- 1 tablespoon fresh turmeric
- 1 teaspoon fresh ginger
- 1/2 tablespoon coriander seed
- 1/2 garlic clove
- 5 teaspoons tamarind pulp
- 3 shallots
- 1 pandan leaf, ripped
- 1 shallot, chopped
- 1 1/2 cups water
Recipe
- 1 fish: clean the fish, cut it into dessert spoon sized chunks/steaks, and add juice of one lemon and sprinkle with a teaspoon of salt.
- 2 paste: grind together finely the red chillies, turmeric, ginger, coriander seeds, garlic, tamarind pulp, and the three shallots.
- 3 wok: heat 2 tablespoons of oil in a wok and drop the single chopped shallot and the ripped pandan leaf and fry til fragrant.
- 4 fry paste: add to the wok now the spice paste, and fry a minute till fragrant (or until you stop sneezing and wheezing).
- 5 cook: add the fish and the water, and slow boil til reduced/cooked. add salt if needed. serve with boiled rice.
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