The Aceh way
Ingredients :
1 kg red snapper fish head
2 Tbs lime juice, 20 ml
100 g shallots
6 cloves garlic, 30 g
5 red chillies, 50 g
5 tiny chillies
10 g turmeric
20 g ginger
15 g galangal
1 tsp ground coriander, 5 g
1 tsp ground cumin, 3 g
1 tsp ground pepper, 3 g (or to taste)
1 tsp ground cardamon
2 asam sunti or 2 Tbs lime juice, 20 ml
1 star anise
2 Tbs cooking oil, 20 ml, for stir frying
4 red chillies, 40 g, leave whole
4 green chillies, 40 g, leave whole
5 curry leaves
2 turmeric leaves
800 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
Method :
- Scale fish, discard gills and clean fish head. Coat with lime juice. Let stand for 15 minutes to marinate.
- Make shallots, garlic, red chillies, tiny chillies, turmeric, ginger, galangal, coriander, cumin, pepper, cardamon, asam sunti and star anise into a paste. Stir fry until aromatic, add red chillies, green chillies, curry leaves, and turmeric leaves. Pour in coconut milk and season with salt.
- Add fish head and continue cooking until done and sauce thickens.
Note : 4 servings
Source : Selera Magazine, October 1994
