Perut Ikan recipe

29 Dec

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


1. Boil curry paste stock for 15 minutes.

2. Add the shredded vegetables, pickled fish stomach and prawns.

3. Add seasoning.

Voila! Enjoy!

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5 Responses to Perut Ikan recipe



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.


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May 12th, 2010 at 4:07 am

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May 12th, 2010 at 5:48 am

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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.



June 14th, 2013 at 10:00 pm

how to ferment the fish stomach and what fish stomach to use. thank you

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