Spicy Smoked Fish Stew with Coconut Milk
Ingredients
- 6 pieces smoked fish
- 5 red bird's eye chilies, cut diagonally
- 5 large red chilies, cut diagonally
- 5 green chilies, cut diagonally
- 2 bay leaves
- 2 cm galangal, bruised
- 1/2 tomato, chopped
- Salt to taste
- 2 teaspoons palm sugar
- 500 ml water
- 1 pack instant coconut milk
Ground spices
- 5 shallots
- 3 cloves garlic
- 1 cm lesser galangal
- 1 cm turmeric
Preparation
Heat oil and sauté the ground spices until fragrant. Add chilies, bay leaves, and galangal, sauté until wilted.
Add water and coconut milk, season with salt and sugar, cook until boiling. Add smoked fish and tomato pieces, adjust taste, and cook until the spices are absorbed.
