Fish stew with coconut

Fish stew with coconut

Pallu basa (Ujung Pandang)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1/4 coconut, peeled and grated
or 65g prepared desiccated coconut
500g spanish mackerel fillets or steaks, cut in big pieces, with bone removed
1 cup light tamarind water, made from a small piece tamarind the size of a pea
1 teaspoon salt
2.5cm piece turmeric, grated or mashed
or 1/3 teaspoon turmeric powder
2 garlic cloves, smashed and finely chopped
freshly ground pepper, to taste
a handful fried onion flakes

Method

  1. In a dry pan roast the grated coconut until it is light brown. Remove and grind very fine in a food processor attachment. Put the fish, tamarind water, salt and turmeric into a pan. Add the garlic and pepper and bring to simmering point. Add the ground coconut to the fish mixture and simmer gently without a lid until it is cooked.
  2. Turn off the heat, leaving the stew in the pan for a few minutes until it becomes quite thick. Sprinkle on the fried onion flakes and serve.
Tags:
SBS
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