Ingredients
| Ingredient | Quantity |
|---|---|
| Skate fish (ikan pari) | 1 kg |
| Coconut milk (santan) | 1½ cups |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Salam leaves (daun salam) | 2 leaves |
| Lemongrass (sereh) | 1 stalk, smashed |
| Galangal (lengkuas) | To taste, smashed |
| Brown sugar (gula merah) | To taste |
| Salt | To taste |
| Ground pepper (merica bubuk) | 1½ tsp |
| Ripe tomato | 1, diced |
| Green tomato | 1, diced |
| Basil leaves (kemangi) | 1 bunch |
| Whole bird’s eye chilies (cabe rawit) | To taste |
| Cooking oil | For sautéing |
Spice Paste:
| Ingredient | Quantity |
|---|---|
| Shallots (bawang merah) | 10, peeled |
| Garlic (bawang putih) | 5 cloves |
| Grilled turmeric (kunyit) | 3 cm, peeled |
| Ginger (jahe) | 2 cm, peeled |
| Roasted candlenuts (kemiri) | 10 |
| Red chilies (cabe merah) | 100 grams |
Instructions
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Prepare the Skate Fish: Clean the skate fish thoroughly and cut it into bite-sized cubes according to your preference.
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Sauté the Spice Paste: In a pan, heat some cooking oil over medium heat. Add the ground spice paste, lemongrass, galangal, kaffir lime leaves, salam leaves, brown sugar, and salt. Sauté until fragrant.
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Cook the Curry: Pour in the coconut milk, stirring gently until it comes to a boil. Add the skate fish cubes and diced tomatoes, mixing well. Cook until the fish is fully cooked and tender.
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Add Final Touches: Just before turning off the heat, add the basil leaves and whole bird’s eye chilies. Stir well, then remove from heat.
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Serve: Transfer the curry to a serving dish and enjoy it warm with steamed rice.
This delightful skate fish curry is sure to tantalize your taste buds with its spicy and savory flavors! Enjoy your cooking adventure! 🌟