1. 1kg catfish (2 tails - cut into 3 parts)
2. 2 bay leaves
3. 2 lemongrass (take the bruised white)
4. 200 ml thick coconut milk
5. 1/2 liter coconut milk (resulted from thick coconut milk)
6. salt - 1.5 tsp
7. granulated sugar - 1 tsp
8. oil - 3 tbsp (for sautéing)
Ground spices:
1. 8 bt shallots
2. 4 bt candlenut (roasted)
3. 3 turmeric (burned)
4. 5 cloves of garlic
5. 1/2 tsp pepper
6. 2 cm ginger
How to cook Jambi typicalcurry:
patin fish1. Brush catfish for 10 minutes, 1/2 tsp salt and 1/2 tsp lime juice.
2. Heat oil, stir-fry ground spices along with lemongrass and bay leaves until fragrant.
3. Pour in coconut milk, granulated sugar, and salt (cook until boiling)
4. Enter catfish (cook until cooked)
5. Pour thick coconut milk (cook until boiling)
6. Can be served for 6 servings
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