Creamy Haruan Fish in Coconut Turmeric Sauce

Ingredients

• 500 grams of Haruan (or Gabus) fish (2 pieces), cleaned and cut into preferred pieces
• 1/2 coconut, grated (for extracting coconut milk)
• 900 ml coconut milk
• 1 cm turmeric root
• 5 shallots
• 5 tablespoons grated coconut (reserve some for the coconut milk)
• Tamarind paste, to taste
• Salt, to taste
• 1 lime (for cleaning the fish)

Instructions

1. Prepare the Fish:
   Begin by thoroughly cleaning the Haruan fish. Cut the fish into pieces according to your preference. Rub the fish pieces with lime juice and let them sit for a few minutes to remove any fishy odor.

2. Make the Coconut Milk:
   Grate the coconut and extract the milk. To do this, combine the grated coconut with water, squeeze out the coconut milk, and set it aside. You will need 900 ml of coconut milk for this recipe.

3. Prepare the Spice Paste:
   For the spice paste, blend together the grated coconut, shallots, and turmeric root. You can use a blender to ensure the mixture is smooth.

4. Cook the Coconut Milk:
   Heat the coconut milk in a wok or saucepan over medium heat. Stir constantly to prevent the milk from curdling.

5. Combine and Cook:
   Rinse the fish pieces again. Add the fish to the pan with the simmering coconut milk, along with the spice paste. Add tamarind paste and salt to taste. Continue to cook until the fish is fully cooked and the flavors have melded together. Adjust seasoning as needed.

6. Serve:
   Once the fish is tender and the sauce has thickened to your liking, remove from heat. The dish is now ready to be served.

Enjoy this creamy and flavorful Haruan Betu’up, a perfect dish that combines rich coconut milk with aromatic spices for a delightful culinary experience!