Nonya Curry – Perut Ikan (Fish Stomach With Herbs And Vegetables)

Perut Ikan

3-4 pcs salted fish – soaked in hot water for 10 minutes, drained and set aside or
fish stomach
1/2 kg small prawns
1 tbsp Tamarind paste (3 tbsp water)
250 ml thick coconut milk
Salt, sugar to taste
3 tbsp oil
500-800 ml water

Herbs – shredded thinly
1 turmeric leaf
30-40 pcs daun kaduk
6 kaffir leaves
1 ginger flower
20 mint leaves
A cup of daun kesom

Blended Ingredients
2 stalks lemongrass
1 inch turmeric
1 inch galangal
8 shallots
4 cloves garlics
1 inch ginger
15-20 dried chillies – soaked in hot water
1 inch toasted belacan
11/2 tbsp fish curry powder
1 tsp coriander powder
1 tbsp oil
50 ml water

2 small egg plant – cut into small strips
6 long beans – cut into 2 inch in lengthwise
1/2 pineapple – cut into strips
3 fresh red chillies – slit and cut into 2 inch

1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add in salted fish/fish stomach and stir well with the paste.
2) Add in water, tamarind water and bring to a boil. Add in all the vegetables, simmer for 15 minutes. Add in coconut milk, prawns, chillies and herbs and simmer for another 15 minutes.
3) Season with salt and sugar, taste accordingly and adjust to your preference.


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