Ingredients
- 2 medium-sized carp fish
- 15 shallots
- 8 garlic cloves
- 2 cm turmeric
- 2 cm ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 7 kaffir lime leaves
- 2 stalks lemongrass
- Bird’s eye chilies (to taste)
- Salt (to taste)
- A pinch of sugar
- Optional: flavor enhancer (to taste)
Instructions
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Prepare the Fish: Clean the carp thoroughly and cut it into pieces according to your preference. Lightly fry the fish pieces in hot oil until they are just cooked through but not too dry. Set aside.
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Prepare the Spice Paste: In a blender, combine the shallots, garlic, turmeric, and ginger. Blend until the mixture forms a smooth paste. Note that lemongrass and kaffir lime leaves should not be blended; instead, bruise the lemongrass with the side of a knife and set it aside.
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Cook the Spice Paste: Heat a little oil in a pan over medium heat. Add the spice paste, bruised lemongrass, and kaffir lime leaves to the pan. Sauté until the paste becomes fragrant and the oil begins to separate from the mixture.
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Add the Chilies: Blend the bird’s eye chilies briefly in the blender (not too smooth) and add them to the pan with the sautéed spices. Continue to cook for a few minutes until the mixture is aromatic.
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Simmer the Soup: Pour about 600 ml of water into the pan and bring it to a boil. Once the mixture is boiling, add the fried fish pieces.
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Season the Soup: Add salt, a pinch of sugar, and an optional flavor enhancer if desired. Let the soup simmer until the liquid reduces slightly and the flavors meld together.
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Adjust the Flavor: Taste the soup and adjust the seasoning as needed. Once the soup has a well-balanced flavor and the fish is fully cooked, turn off the heat.
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Serve: Transfer the soup to a serving dish and enjoy this delightful Indonesian dish!
Note: This recipe is perfect for those who love a flavorful, aromatic curry with a rich blend of spices. Adjust the chili quantity based on your heat preference. Happy cooking!