Guleli Pala Nila with Low Cholesterol
Ingredients
| Ingredient | Quantity |
|---|---|
| Nile fish heads (optional: cleaned) | 3 heads |
| Green onions (sliced to preference) | 1 stalk |
| Tomatoes (halved) | 3 pieces |
| Tamarind (cut into pieces) | 1 piece |
| Sre (crushed) | 2 pieces |
| Bird’s eye chilies | 15 pieces |
| For Blending: | |
| Shallots | 20 pieces |
| Garlic | 8 cloves |
| Turmeric (fresh) | 2 pieces |
| Ginger (thumb-sized) | 1 piece |
| Coriander seeds | 1 teaspoon |
| Whole pepper | ½ teaspoon |
| Candlenuts | 5 pieces |
| Red chilies | 2 pieces |
| Cooking oil | As needed |
| Salt | To taste |
| Water | As needed |
Instructions
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Sauté the Spices: Heat the cooking oil in a pan, then sauté the blended spices until fragrant. Add the crushed sre and continue to sauté.
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Prepare the Broth: Once aromatic, pour in a small cup of water and bring it to a boil. Add the halved tomatoes and tamarind pieces, followed by the fish heads. Allow the mixture to boil again.
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Simmer: Pour in three cups of water to ensure the spices infuse properly. Bring it back to a boil.
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Season: After boiling, season with salt to taste, and sprinkle the bird’s eye chilies on top.
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Final Cooking: Let it simmer until the liquid reduces, adjusting the seasoning to your liking. Taste frequently to ensure it meets your preferences.
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Serve: After approximately 5 minutes, remove from heat and serve in a dish, garnished with sliced green onions and a generous amount of broth.
Enjoy your delightful Guleli Pala Nila, perfect for a comforting meal!
