Herbal Fish Curry Recipe (Gulai Ikan)

Ingredients :
500 g 1 liter 1 stalk 2 3 1-2 slices 25 g Spices (ground) 75 g 6 2 teaspoons 2 teaspoons 1/2 teaspoon	Tuna / Mackerel / Snapper Coconut milk from 1 coconut Lemon grass, bruised Pink ginger buds, cut into 2-4 pieces Cup leaves, coarsely sliced Asam gelugur or 1-2 tablespoons tamarind juice Basil leaves Salt Red chilies Shallots Chopped turmeric Chopped ginger Galangal
Method : Clean the fish and scrape the skin to remove scales. Rinse the fish under cold water, then cut off the fins and gills. Cut into 2-3 pieces depending on the size. Wash and drain. Boil the coconut milk with ground spices, lemon grass, ginger buds, cup leaves, asam gelugur and salt. Add fish and basil leaves. Allow to simmer until cooked. Stir frequently to prevent coconut milk fro curdling. Serve hot. Note : Fish can be replaced with shrimps or squid. If you are using squid, combine with spices and lemon grass and cook in a closed pan until the excess water has been absorbed. Add other ingredients and green beans.