This curry from west java indonesian. Curry uses the whole fish: head to tail, nothing gets wasted!.
INGREDIENTS
- 1 kg fish on the bone, gutted, scaled, and head and tail removed and reserved
- 10 shallots
- 4 long red chillies, left whole
- 1 stick lemongrass, white part only, roughly smashed
- 3 fresh tamarind seeds
- 400 ml coconut milk
- Salt and pepper, to taste
- 4 long green chillies, roughly chopped
- 2 cm fresh turmeric, sliced
- 2 thumbs of ginger, sliced
- 3-4 green bird's eye chillies
- a handful of basil leaves
- Extra basil leaves
- Basil flowers (optional)
HOW TO MAKE
- Heat up the grill, medium high heat and add 1 tsp oil. Char the shallots until black, and the long red chilies. Don't move them around too much as you want the grill marks. It should take around 2 minutes. Reserve 2 of the long grilled chillies for garnishing
- Blend the ingredients for the paste with a little water until smooth.
- Make 3 incisions about 1cm deep on each side of the fish. Spread 1 tablespoon of the mixture on each side of the fish, making sure to get the paste into the cuts.
- Roughly chop the charred shallots and chilli, and pound in a mortar and pestle with a little salt. Add some basil leaves to the mix and keep pounding to a coarse paste.
- Heat a high-sided, wide pan over low heat, and sauté the blended paste with lemongrass. Add 2 tablespoons of the coarse pounded chilli paste, along with about 200 ml of water.
- Add the head and tail of the fish and the fresh tamarind. Simmer on a low heat till slightly thickened whilst you grill the fish
- Meanwhile, heat a char grill over high heat and add a splash of oil. Grill the fish for 6-7 minutes on each side, or until cooked through.
- Remove the fish head and tail from the sauce mixture, and add the coconut milk. Stir to mix and bring to the boil.
- To serve, place the grilled fish in the middle of the plate, and spoon the sauce around it. Garnish with extra basil leaves and reserved charred chilies.
1 Comments
Nice recipe. Thanks
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