Padang Curry Fish Snapper
Ingredients
1 Snapper (700gr)
1000 ml coconut milk from a coconut
2 lime fruits
Ground spices:
2 tablespoons of coriander round
8 red chillies
4 cloves garlic
8 onion cloves
1 turmeric finger
2 candlenut
1 slice of ginger
Complementary seasonings:
4 pieces of green chili broken in two
2 bay leaves
1 turmeric leaf
1 lemongrass stick in geprek
to taste salt sugar
Step
Wash the fish and coat with lime and salt
Heat the coconut milk along with spices and complementary ingredients except green pepper in the cauldron stir until boiling
After boiling, put the fish in, give the salt sugar and cook until cooked, plus the green pepper and coconut milk shrink to just 700ml
Lift and serve
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