Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Browse Our Top Saltwater Fish Recipes

    Ratings & Reviews:

    Advertisement

    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
    40%
    Total Fat 15.8 g
    24%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 51.4 mg
    2%
    Total Carbohydrate 53.2 g
    17%
    Dietary Fiber 7.7 g
    30%
    Sugars 27.9 g
    111%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    fish

    fresh turmeric

    pandan leaves

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites