This dish originated from the Indonesian province of Aceh. I ate it at my Acehnese friend’s place and fell in love with it. My husband too! Definitely worth a try!
- 5 fresh red chillies
- 3 garlic
- ginger- cut 1 inch, and peel skin (or 1 tsp ginger paste)
- Seedles tamarind paste- cut 1 inch x 1 inch, and microwave 30 seconds in 1/4 cup water.
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander powder
- 1/4 tsp black seed
- 2/3 tsp turmeric powder
- 5 red shallots (or 1 med. onion substitute), cut into little pieces
- 4-5 fish fillet (any fish-tilapia, salmon, catfish, etc.)- cut into 1.5inch x 1.5 inch cubes
- 5 tbsp oil
- 1-2 cups water
- Salt and pepper to taste
- In a food processor or blender, blend the first 4 ingredients and a little salt.
- Marinate fish with the processed ingredients for 5-10 minutes.
- In a pot, cook oil with the red shallots/onion until yellow and soft. Mix in the previously processed ingredients and also the rest of the ingredients. Add around 1-2 cups of water, and boil for 15-20 minutes.
- Put in the marinated fish and cook for another 15 minutes or until fish is fully cooked..
- Serve with hot rice.
*Instead of fish, you may also use chicken or beef cubes in this stew.