- Heat the oil in a large skillet or saucepan. Sauté ground spices, lemon grass, lime leaves, bay leaves, galangal and ginger until fragrant.
- Add sliced red chilies and red chilies. Stir well and cook until the chilies wilt.
- Add thick coconut milk and thin coconut milk. Stir slowly until evenly distributed. Let it boil.
- After that, put the red snapper into the curry. Cook over low heat for 10-15 minutes or until the fish is perfectly cooked and the flavors meld.
- Add the dissolved tamarind, brown sugar, and salt to taste. Stir well and cook for a few minutes.
- Correct the taste of the curry according to taste. If needed, add salt or brown sugar according to preference.
- After the fish is cooked and the curry sauce is absorbed, remove from the heat.
- Serve warm red snapper curry with white rice or nasi lemak. Serve with cucumber slices and lettuce leaves as a complement.
Red snapper curry is ready to eat. The savory and spicy taste of the spices will spoil your tongue. Enjoy a delicious meal!
Author: Audi Regita Salsabila
