Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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In Aceh, (on the island of Sumatera) steaks of the fish bandeng or tongkol can be used, but any white-flesh fish is fine, or if you are vegetarian, you can just use one and a half cups of eggplants. Traditionallly dish is soured by the use of sundried salted bilimbing , (a type of small sour Starfruit) but it's easier to find tamarind pulp elsewhere in the world. Ingredients:
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 |
Directions:
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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