Ikan Buah Keluak

Buah Keluak? We spoke about before? We sure did (Ayam Buah Keluak). So, let's just skip the topic to buah keluak and get down to the business of this next recipe. Ikan Buah Keluak. Fish cooked alongside the dark or really brown, inside and outside nuts. The cooking style? Another curry version and what's with fish and keluak as a food couple? Well, I thought I can get my other half-half to taste keluak. Fish (Thai Crispy Fish, Malaysian Fish Sambal & Malaysian Fish Head Curry) according to him is, he claims is brain food for all of us. Duh! Actually I have concluded fish is brain lubricating food for him (Ikan Goreng Kunyit & Ikan Goreng Asam). 

Keluak cleaned and cooked with fish in a Nyonya style curry. A thick curry and a curry which is the outcome of the rempah or curry paste we have to make. Why? Nyonya cuisine and rempah (Nyonya Acar Fish & Nyonya Asam Fish Curry)? They are definitely in tandem. You basically need to make rempah, made from herbs, belacan and a combination of fish curry powder and chillies. Up next? Of course, the cooking (Asam Pedas Ikan Bawal, Asam Curry Fish & Nyonya Fish Sambal). Cooking of Ikan Buah Keluak. Ikan Buah Keluak? If you are fan of buah keluak and Nyonya cuisine, Ikan Buah Keluak will be a major food sumptuousness for you. The big bold tastes of Nyonya curry. Oh, what was the comment of my other half-half after tasting a tiny of keluak and the curry itself? God! I concluded. Some people are so accustomed to what they have been eating all these years and they are not apt for trying new dishes. 

Ingredients

8 to 10 seeds -how to clean (Ayam Buah Keluak) 

Tenggiri/Indian Mackerel - 4 to 5 medium size pieces - rinse

Assam/tamarind juice - as needed

Palm sugar - a small piece

1/4 cup oil

Salt for taste

For the rempah/curry paste

1 lemongrass

1 inch lengkuas/galangal

1/2 inch roasted belacan

1/2 inch fresh kunyit/turmeric 

4 shallots

5 garlic 

1/2 inch ginger

2 red chillies

1 tbsp fish curry powder

** blend to a thick paste with some water

Method

Heat oil.
Fry curry paste till aromatic and oil splits

Add fish and keluak, gently stir into the paste. 

Pour enough water for gravy.
More water for more gravy please.
Simmer, 

Season with assam/tamarind juice, palm sugar and salt.

Stir and continue to simmer to cook the fish and to thicken curry.

Dish out.