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Simply translated as “Fish Stomach”. This curry is accompanied by herbs and vegetables. It is difficult Nyonya dish and a long process to cook.
Here is the recipe:
Curry paste stock
2 tbsp chilli powder
10 shallots (minced)
2 tbsp minced lemongrass
1 tsp turmeric powder
1 tsp blue ginger powder
2 tsp belacan powder
100 grams tamarind juice
1.5 litres water
60g pickled fish stomach
600 grams peeled fresh prawns
1 can diced pineapple (400g)
2 eggplant/aubergine (cut 2.5cm)
10 snake beans or 500 grams french beans (cut 2.5 cm length ways)
1 ginger bulb/bungah kantan
Finely shredded vegetables
20 Vietnamese mint
30 betel leaves (Betel)
2 turmeric leaves
5 kaffir lime leaves
salt and sugar to taste
Method
1. Boil curry paste stock for 15 minutes.
2. Add the shredded vegetables, pickled fish stomach and prawns.
3. Add seasoning.
Voila! Enjoy!
5 Responses to Perut Ikan recipe
Pigpigscorner
January 12th, 2009 at 11:11 pm
Looks really delicious and your curry paste sounds awesome! I haven’t heard of pickled fish stomach actually. Sounds interesting.
Perut Ikan | Perut Ikan Recipe | Nyonya Food & Recipes
May 12th, 2010 at 4:07 am
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hb
May 13th, 2010 at 2:12 am
Perut Ikan is such lovely herbally tasty soup. Has been a pretty long time I had a authentic perut ikan soup. Thanks for the recipe, I know there’s plenty of preparation to cook a tasty perut ikan soup. Furthermore, it tastes even better overnight.
williamho
June 14th, 2013 at 10:00 pm
how to ferment the fish stomach and what fish stomach to use. thank you