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500 g
1 liter
1 stalk
2
3
1-2 slices
25 g
Spices (ground)
75 g
6
2 teaspoons
2 teaspoons
1/2 teaspoon
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Tuna / Mackerel / Snapper
Coconut milk from 1 coconut
Lemon grass, bruised
Pink ginger buds, cut into 2-4 pieces
Cup leaves, coarsely sliced
Asam gelugur or 1-2 tablespoons tamarind
juice
Basil leaves
Salt
Red chilies
Shallots
Chopped turmeric
Chopped ginger
Galangal
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Method :
- Clean the fish and scrape
the skin to remove scales.
- Rinse the fish under cold
water, then cut off the fins and gills.
- Cut into 2-3 pieces
depending on the size.
- Wash and drain.
- Boil the coconut milk with
ground spices, lemon grass, ginger buds, cup leaves, asam gelugur
and salt.
- Add fish and basil leaves.
- Allow to simmer until
cooked.
- Stir frequently to prevent
coconut milk fro curdling.
- Serve hot.
Note : Fish can be replaced
with shrimps or squid. If you are using squid, combine with spices
and lemon grass and cook in a closed pan until the excess water has
been absorbed. Add other ingredients and green beans.
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