It has been quite a long time since I've eaten ikan masak lemak or fish cooked in spicy coconut milk and recently I've been cooking ikan masak lemak by using mackerel fish. Malay cuisine or Malay style cooking sometime used lots of coconut milk, spices and chillies. Different country has a different way to cooked using a different methods.
It's good to have this kind of food once in a while with or without chillies, it still tastes great. For this ikan masak lemak Malay style, some people like the thick gravy and that's really depend on the individual preference.
Ingredients;
2 mackerel or any fish
1/2 teaspoon turmeric powder
A pinch of salt
# Marinade the fish with turmeric and salt for 20 minutes.
3 shallot
2 cloves garlic
5-10 small chillies, optional
1/2 teaspoon turmeric powder or fresh
1 lemongrass, smash
1-1 1/2 cup coconut milk
Salt and sugar
METHOD;
- Heat up oil in a saucepan and fry marinated mackerel until the fish cooked. Set aside.
- Using a blender or mortar, blend together shallot, garlic, chillies and turmeric into a fine paste.
- In a medium saucepan, mix the blended paste, lemongrass, and coconut milk, bring to boil for a few minutes or until the sauce slightly thickens.
- Add fish, season with salt or sugar to balance the taste and let it boil for another minutes.
Bon appétit!
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