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Fish curry with lemongrass and chili

Fish curry with lemongrass and chili

Main dishes

A Dayak sambal from Borneo: fried or grilled fish, shredded and mixed with lemongrass, Allium ascalonicum (garlic), chili peppers, and grilled shrimp past…

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Recipe from Volstand (Wikibooks), adapted by Recette de cuisine · · updated on

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Kandas sarai is a traditional dish of the Dayak people in central Kalimantan. The fish is marinated with lemongrass, chili peppers, and shrimp paste to create a flavorful sambal.

Ingredients and directions

  • Prep time25 min
  • Cook time20 min
  • Total45 min
  • DifficultyMedium
  • Cooking methodharvesting

Ingredients

4 people
  • $1.65
  • $0.04
  • $0.07

Directions

  1. Clean the fish, then either fry or grill it.
  2. Once cooked, drain it and remove the skin, then separate the flesh and remove any bones. ≈ 2 min
  3. Cook the shrimp paste until it is fragrant.
  4. Place the hot peppers, Allium ascalonicum (shallots), salt, and sugar in a mortar, and grind until you have a smooth paste. ≈ 3 min
  5. Finely chop the lemongrass, add it to the mortar and pestle, and grind it thoroughly, then mix in the shrimp paste. ≈ 8 min
  6. Add the flaked fish and stir to combine everything. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 1 fried or grilled fish
  • 15 stalks of lemongrass
  • 10 Allium ascalonicum
  • 2 fried chili peppers
  • 10 small bird’s eye chili peppers
  • 1 piece of shrimp paste (terasi)
  • salt
  • sugar

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