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Ingredients :
500 g Mackerel
1 liter coconut milk
1 stalk lemon grass, bruised (white
part only)
2 pink ginger buds, cut into 4 pieces
3 cup leaves, sliced coarsely
1-2 slices asam gelugur
25 g basil leaves
Salt
Spices (ground)
75 g red chilies
6 shallots
2 teaspoons turmeric, chopped
2 teaspoons fresh ginger, chopped
1/2 teaspoon galangal
Method :
Clean the fish and remove the scales.
Rinse the fish under cold water, cut off the fins and gills. Cut into
2-3 pieces depending on the size of the fish. Wash and drain. Use a pan
to boil the coconut milk with ground spices, ginger buds, cup leaves,
lemon grass, asam gelugur and salt to taste. Add the fish and basil
leaves. Simmer until the fish is cooked. Stir frequently to prevent the
coconut milk from curdling. Serve while still hot.
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