Gulai Masin Kepala Ikan (Padang-Style Red Snapper Curry)

SpoonFed: Via Saveur

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INGREDIENTS

FOR THE PASTE:
5 small Asian shallots or 2 regular shallots, peeled
6 fresh red Thai chiles, stemmed
4 cloves garlic, peeled
1 (2”) piece ginger, peeled and thinly sliced
1 (1”) piece fresh or frozen turmeric, peeled and thinly sliced or ½ tsp. ground turmeric
¾ tsp. ground coriander
candlenuts or macadamia nuts
Kosher salt, to taste

FOR THE CURRY:
2 whole red snapper (about 1½ lb. each), cleaned and cut crosswise 1½” thick (head and tails discarded)
2 tbsp. fresh lime juice
Kosher salt, to taste
3 tbsp. canola oil
3 fresh or frozen Kaffir lime leaves
2 fresh red Thai chiles, stemmed and halved lengthwise
2 stalks lemongrass, trimmed, crushed, and tied into knots
1 bay leaf
1½ cups coconut milk, preferably UHT from a carton
1½ tbsp. tamarind concentrate, preferably Thai Fruit brand
3 tbsp. coconut cream, preferably UHT from a carton
1 tbsp. grated palm sugar
Cooked jasmine rice, for serving

INSTRUCTIONS

1. Make the paste: Purée shallots, chiles, garlic, ginger, turmeric, coriander, candlenuts, salt, and 2 tbsp. water in a small food processor into a smooth paste; set aside. [...] read more

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