Recipes curried snapper (ACEH)
Wednesday, March 30, 2011|
Sayid Mualim Blogs
- 1 whole snapper (+ 400 grams)
- 2 eggs orange juice, take the water
- 1 teaspoon salt
- 3 tablespoons cooking oil
- 8 cloves red onion, thinly sliced
- 1 sheet of pandanus leaf, the node
- 1 stalk temurui leaves / curry leaves / greeting
- Koja400 ml thick coconut milk
- 2 pieces of green chillies, leave intact
- 4pieces of vegetables star fruit, halved
- 1 tomato, chopped
- 4 cloves garlic
- 1 tablespoon toasted coriander
- ½ tsp pepper grains
- ½ tsp fennel
- 1 tablespoon poyak / ulhe
- 5 pieces sunti acid
- 2 cm turmeric
- 3 cm ginger
- 6 large peppers
- Cut the snapper into 3, then cleaned. Marinate with lemon juice and salt. Set aside.
- Heat oil and saute onion, pandan leaves and curry leaves until fragrant. Add the crushed spices. Saute until cooked flavor.
- Give the coconut milk, whole green chillies, star fruit and vegetables and tomatoes. Cook until boiling. Enter snapper. Cook over medium heat until cooked snapper and coconut milk thickens. Lift.
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