Acehnese Fish Curry

Main ingredients

  • 1 black grouper fillet (300 grams), big cubed
  • ½ cup curry paste (see pantry)
  • 1 cinnamon stick (5 cm)
  • 3 pieces white cardamom
  • 2 pieces pandan leaves, folded
  • 1 stalk lemongrass, bruised
  • 1 handful curry leaves
  • 1 potato, boiled and wedge
  • 2 pieces red curly chillies, sliced
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • 2 cups fresh coconut milk
  • 2 pinches salt or to taste
  • 2 pinches white sugar or to taste

Method

  • Heat cooking oil in a large pan, add in the curry paste, cinnamon stick, white cardamom, pandan leaves, bruised lemongrass and curry leaves.
  • Stir all through until cooked, then add in coriander powder and cumin powder.
  • Add in the fish and coconut milk just enough to cover the fish as the curry should be a little bit thick.
  • Cook through not more than 5 minutes so the fish is not over cooked.
  • When about to cook, add in boiled potato and sliced red curly chillies.
  • Season with salt and white sugar to taste.

Curry paste ingredients

  • 10 pieces shallot
  • 6 pieces garlic
  • 1 knob turmeric, grilled
  • 8 pieces red curly chillies

Method

  • Blend all ingredients into a fine paste.

 

20 minutes
2 portions