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Patin fish curry: Ingredients / spices:
Patin fish curry: Ingredients / spices:
- 2 tail catfish, cut into 3 parts
- 2 bay leaves
- 2 cm lemongrass, white is taken, crushed
- 1 1/2 teaspoon salt
- 1 teaspoon sugar
- 500 ml coconut milk diluted, (from freshly squeezed coconut milk)
- 200 ml thick coconut milk from 1 coconut
- 3 tablespoons oil for sauteing
Ground spices:
- 8 red onions
- 5 cloves garlic
- 3 cm turmeric, burned
- 4 eggs hazelnut, toasted
- 1/2 teaspoon pepper
- 2 cm ginger
Processing Method:
- Sprinkle catfish with 1/2 teaspoon salt and 1/2 teaspoon lemon juice. Let stand 10 minutes.
- Heat the oil. Sauté ground spices, bay leaves, and lemongrass until fragrant. Enter the thin coconut milk, salt, and sugar. Cook until boiling.
- Add catfish. Cook until well done. Pour the coconut milk. Cook until boiling.
- Serves 6
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