ACEHNESE CURRY FISH
Wednesday, June 04, 2008
Ingredients:
500 g gurame fish
4 kaffir lime leaves
2 stalks lemon grass, white part only, crushed
800 ml coconut milk from 1 coconut
Salt
3 Asam Sunti (sun-dried bilimbi)
½ teaspoon lime juice
3 tablespoon oil
500 g gurame fish
4 kaffir lime leaves
2 stalks lemon grass, white part only, crushed
800 ml coconut milk from 1 coconut
Salt
3 Asam Sunti (sun-dried bilimbi)
½ teaspoon lime juice
3 tablespoon oil
For the marinate:1 teaspoon lime juice
½ teaspoon salt
Spice Paste:
8 shallots
3 cloves garlic
6 fresh red chilies
2 fresh green chilies
2 cm turmeric, toasted
3 candlenut, roasted
Method:
1. Marinate fish for 30 minutes with salt & lime juice.
2. Pound the spice paste with mortar and pestle. Set aside.
3. Fry fish till golden brown. Remove fried fish and set aside.
4. Heat oil in wok and sauté pounded ingredients, lime leaves, and lemon grass until fragrant.
5. Pour the coconut milk, salt, and ‘sunti’ and heat to boiling.
6. Add the fried fish. Cook until the sauce is thickened.
7. Before removed from the heat, place the lime juice, mix well.
1. Marinate fish for 30 minutes with salt & lime juice.
2. Pound the spice paste with mortar and pestle. Set aside.
3. Fry fish till golden brown. Remove fried fish and set aside.
4. Heat oil in wok and sauté pounded ingredients, lime leaves, and lemon grass until fragrant.
5. Pour the coconut milk, salt, and ‘sunti’ and heat to boiling.
6. Add the fried fish. Cook until the sauce is thickened.
7. Before removed from the heat, place the lime juice, mix well.
3 komentar
SEDEPPPPPPPPPPPPPHHHHHH
ReplyDeletelek gawe iwak kembung enak juga yahh Deth? Maklum gak dhuwe iwak gurame, dhuwe kembung, bahan2 sing liyane sihh lengkap
ReplyDelete@ Mbak Peppy_Indoneisa-eats,
ReplyDeletejajalen wae mbak, nganggo iwak kembung.
yen enak, kabari yo... hihihi
terima kasih sudah memberikan komentar tanpa SPAM & tanpa SARA :)