Perut Ikan (鱼肚咖哩)

Perut Ikan

Ingredients

A (To be ground together into a fine mixture)
-> 500 gm big onions
-> 4 stalks serai
-> 25 gm kunyit
-> 50 gm lengkuas
-> 50 gm balachan
-> 150 gm chili boh

B (Wash and finvely shredded )
-> 300 gm duan kaduk
-> 50 gm daun cekur
-> 50 gm daun limau perut
-> 50 gm daun kunyit
-> 50 gm daun kesom
-> 100 gm mint leaves
-> 5 bunga kantan

C
-> 1 pineapple (cut into cube)
-> 150 gm long beans (cut into 1.5 inches lengths)
-> 100 gm assam jawa (mixed with 500 ml water)
-> 1000 ml  water
-> 8 red chili
-> 2 brinjals (cut into 1.5 inches lengths)
-> 1 kg small sized prawns
-> 500 ml santan

Condiment
-> Salt, chicken stock and sugar to taste

Method
-> Fry ingredients A in oil until fragrant, add in the pineapples and long bean simmer for 2 minutes
-> Add in the assam juice and water, boil for 5 minutes
-> Add in condiment, the shredded leaves and brinjals
-> Let the whole pot simmer for 10 minutes, add in prawns
-> Lastly add in the santan, cook for another 2 minutes



鱼肚咖哩

材料A（混合磨碎）
-> 500克洋葱
-> 4支香茅
->  25克黄姜
->  50克南姜
->  50克马来栈
->  150克辣椒糊

B (洗净切细丝)
-> 300 克kaduk
-> 50 克cekur
-> 50 克疯柑叶
-> 50 克黄姜叶
-> 50 克kesom叶
-> 100 克薄荷叶
-> 5朵姜花

C
-> 1个黄梨（切小块） 
-> 150克长豆（切段）
-> 100克阿参膏（和500毫升的水搅拌均匀）
-> 1000毫升的水
-> 8条红辣椒
-> 2条茄子 （切段后切条）
-> 1公斤中型虾
-> 500毫升椰浆

调味料
-> 适量的盐，鸡精粉和糖

做法
-> 烧热油锅，把材料A爆香，加入黄梨和长豆，焖煮2分钟
-> 加入阿参膏汁和1000毫升的水，大火煮滚5分钟
-> 放入调味料，材料B，红辣椒和茄子焖煮10分钟，加入虾
-> 加入椰浆煮2分钟