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    You are in: Home / Recipes / Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish) Recipe
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    Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish)

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Atjehfire's Note:

    In Aceh, (on the island of Sumatera) steaks of the fish "bandeng" or "tongkol" can be used, but any white-flesh fish is fine, or if you are vegetarian, you can just use one and a half cups of eggplants. Traditionallly dish is soured by the use of sundried salted "bilimbing", (a type of small sour Starfruit) but it's easier to find tamarind pulp elsewhere in the world.

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    Units: US | Metric


    1. 1
      FISH: Clean the fish, cut it into dessert spoon sized chunks/steaks, and add juice of one lemon and sprinkle with a teaspoon of salt.
    2. 2
      PASTE: grind together finely the red chillies, turmeric, ginger, coriander seeds, garlic, tamarind pulp, and the three shallots.
    3. 3
      WOK: Heat 2 tablespoons of oil in a wok and drop the single chopped shallot and the ripped pandan leaf and fry til fragrant.
    4. 4
      FRY PASTE: Add to the wok now the spice paste, and fry a minute till fragrant (or until you stop sneezing and wheezing).
    5. 5
      COOK: Add the fish and the water, and slow boil til reduced/cooked. Add salt if needed. Serve with boiled rice.

    Ratings & Reviews:


    Nutritional Facts for Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish)

    Serving Size: 1 (357 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 354.9
    Calories from Fat 143
    Total Fat 15.8 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 51.4 mg
    Total Carbohydrate 53.2 g
    Dietary Fiber 7.7 g
    Sugars 27.9 g
    Protein 9.8 g

    The following items or measurements are not included:


    fresh turmeric

    pandan leaves

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