Recette de cuisineHomemade recipes · Hainaut
Favorites
Keumamah, a dried fish from Aceh, flavored with coconut

Keumamah, Acehnese dried fish with coconut

Main dishes

Dried and salted fish, cooked in a spicy coconut milk infused with lemongrass, tamarind, and anise. This is a specialty of Aceh that can be stored for a l…

Enlarge photo

Recipe from Ocahee, adapted by Recette de cuisine ·

↓ Jump to recipe

Keumamah is a traditional dish from Aceh, made with dried and salted fish. It can be stored for years when kept dry.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Total1 hr
  • DifficultyMedium
  • Cooking methodCooking with coconut milk

Ingredients

4 people

Directions

  1. Wash the fish, boil it, and then cut it into large pieces.
  2. Shred the coconut. ≈ 8 min
  3. Grill 4 tablespoons of shredded coconut, then grind it. Then, extract approximately 800 ml of coconut milk from the remaining coconut meat.
  4. Finely grind the spices, except for the lemongrass, bilimbi, and turmeric leaves, and mix them with the toasted coconut.
  5. Heat the coconut milk with the spice mixture until the oil rises to the surface.
  6. Add the fish and cook for a short time.

Equipment

Affiliate links

Before you start

Ingredients

  • 250 g of dried fish (such as tuna or bonito)
  • 1 coconut
  • 1 stem of turi leaves (Sesbania)
  • 2 stalks of lemongrass
  • 1 teaspoon of anise
  • 50 ml of sour tamarind juice
  • A few bilimbi fruits (belimbing wuluh)

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating