Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish)
- Ready In:
- 22mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 250 g fish, descaled gutted and cleaned
- 1 lemon, juice of, squeezed
- salt
- 29.58 ml oil (for frying)
- 20 red chilies
- 14.79 ml fresh turmeric
- 4.92 ml fresh ginger
- 7.39 ml coriander seed
- 1 garlic clove
- 24.64 ml tamarind pulp
- 3 shallots
- 1 pandan leaf, ripped
- 1 shallot, chopped
- 354.88 ml water
directions
- 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.
- PASTE: grind together finely the red chillies, turmeric, ginger, coriander seeds, garlic, tamarind pulp, and the three shallots.
- WOK: Heat 2 tablespoons of oil in a wok and drop the single chopped shallot and the ripped pandan leaf and fry til fragrant.
- FRY PASTE: Add to the wok now the spice paste, and fry a minute till fragrant (or until you stop sneezing and wheezing).
- 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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RECIPE SUBMITTED BY
Kiwi (New Zealander) muslim housewife, I like to cook hot and spicy dishes, and also I'd like to learn how to make little sweets.