Snapper Curry Recipe

The savory and soft snapper meat is perfect for combining with the distinctive and thick curry spices. Curry becomes even more delicious with splash Whole cayenne pepper and aromatic ruku-ruku leaves.

Ingredients

Snapper - 1 fish (800 grams)
Lime, take the juice - 1 point
Medium coconut milk - 1 liter
Lemongrass, bruised - 2 sticks
Citrus leaves - 5 pieces
Turmeric leaves, tear and conclude - 1 sheet
Kandis acid - 2 pieces
Ruku-ruku leaves - 1 full handful
Cayenne pepper, whole - 10 grains
Salt - 1 tsp
Ground spices:
Garlic - 3 cloves
Shallots - 10 grains
Curly chili - 10 pieces
Ginger - 5 cm
Galangal - 5 cm
Turmeric, choose the old one - 1 knuckle
See Mother's Recipe Version

Plans

Clean the snapper. Cut the snapper into pieces and then coat with lime juice. Let stand a moment then wash again until clean.
In a saucepan, pour the coconut milk along with the ground spices, lemon grass, lime leaves, turmeric leaves, and kandis acid. Boil until boiling while stirring occasionally so that the coconut milk does not break.
Add the fish and cook until the fish is cooked. Do not stir too often so that the fish does not crumble. Also do not cook too long so that the fish is not overcooked.
Season with salt and then adjust the taste. Turn off the fire.
Add the cayenne pepper and ruku-ruku leaves. Leave it for a moment.
Ready to be served.
1. If you want it to be spicier, half the amount of cayenne pepper can be coarsely ground and the other half left intact, when put into the curry.

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