Rose’s Kitchenette

Fish Keleo

Ingredients:

600g mackeral fish, cut into pieces

8 belimbings, cut into halves

2 red or green chillies

2 daun limau perut (lime leaves)

1 kunyit leaf (tumeric leaf)

300ml thick coconut milk

600ml thin coconut milk

Seasoning:

1 tsp salt

1 tsp sugar

Ingredients to blend:

10 dried chillies or 1 tbsp chilli paste

10 shallots

1 clove garlic

5 buah keras (candlenut)

4 fresh red chillies

2.5 cm piece lengkuas

2 cm piece kunyit (tumeric)

1 stalk serai

1 piece belachan (2.5×2.5x.5cm)

Method:

1.  Heat 2 tbsp oil in pan and fry blended ingredients until fragrant and well cooked. 

2.  Add in thin coconut milk, kunyit leaf,daun limau perut and let it boil.

3.  When the gravy is thick, add in the thick coconut milk, fish, belimbings and chillies.  Season with salt and sugar to taste.

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January 29th, 2007 Posted by rose | Seafood | 2 comments