Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish)

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
22mins
Ingredients:
14
Serves:
2
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes