Sour Spicy Carp Stew with Aromatic Herbs

Ikan Mas Kelo Asem (Sour Spicy Carp)

Ingredients:

• 3-5 pieces of carp (cut into halves)
• 2 cloves garlic
• 20 shallots
• 10 bird’s eye chilies
• 5 candlenuts
• 1 teaspoon ground coriander
• Tamarind paste (diluted with hot water)
• Salt to taste
• Sugar to taste
• Flavor enhancer (optional)
• 1 stalk lemongrass, crushed
• 2 turmeric rhizomes
• Kaffir lime leaves
• Galangal, to taste
• 2 stalks scallions

Instructions:

1. Prepare the Fish: Clean the carp thoroughly and cut each into halves. To reduce any fishy odor, soak the pieces in lime juice for a few minutes.

2. Blend the Spices: In a blender or food processor, blend together the shallots, garlic, bird’s eye chilies, turmeric rhizomes, galangal, candlenuts, and ground coriander into a smooth paste.

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3. Cook the Spice Mixture: Heat some oil in a pan over medium heat. Add the blended spice paste, lemongrass, and kaffir lime leaves. Sauté until fragrant and the oil starts to separate from the paste.

4. Simmer the Soup: Prepare a pot with enough boiling water. Add the sautéed spice mixture to the pot and stir well. Bring to a boil.

5. Add the Fish: Gently place the carp pieces into the pot. Season with salt, sugar, and flavor enhancer (if using). Add the tamarind water to taste. Adjust the seasoning as needed.

6. Cook Until Done: Allow the fish to cook through, adjusting the taste if necessary.

7. Finish the Dish: Wash and slice the scallions. Add them to the pot and stir well.

8. Serve: Turn off the heat. Your Ikan Mas Kelo Asem is ready to be served. Enjoy with a warm smile and the love you’ve put into preparing it.

Feel free to adapt the recipe to your taste and preferences. Happy cooking!