Catfish cooked in Spicy Coconut Soup (Masak Lemak Ikan Keli)

INGREDIENT

1 cleaned catfish
1 lemongrass (only take 5cm from the root)
2 cups of coconut milk
1 cup of water
5 g tumeric root (skin peeled)
1 tumeric leaf
3 green thai chilies
1 tamarind pulp
1/2 tsp of salt
1 tbsp of tumeric powder
1 cup of palm oil

DIRECTION

1. Cut catfish into 4 sections. Wash and pat dry. Set aside.
2. Mix tumeric powder and salt together.
3. Rub the mixture onto the catfish. Set aside.
4. Heat the oil in a wok.
5. When white smoke appeared, fry the catfish until golden brown on each side. Set aside.
6. Pound tumeric root and thai chilies in a mortar and pestle until it form a paste.
7. Bash the lemongrass.
8. Slice the tumeric leaf into four.
8. Put lemongrass, tumeric root and tumeric leaf in a pot.
9. In medium heat, fry until they are fragrant.
10. Pour the coconut milk into the pot.
11. Stir and add the fried catfish.
12. Always stir the coconut soup to avoid cuddling.
13. Season with salt.
14. When the soup is boiled, the dish is done.
15. Serve with steamed rice.