Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish)

• 250 g fish, descaled gutted and cleaned
• 1 lemon, juice of, squeezed
• salt
• 2 tablespoons oil (for frying)
• 20 red chilies
• 1 tablespoon fresh turmeric
• 1 teaspoon fresh ginger
• 12 tablespoon coriander seed
• 12 garlic clove
• 5 teaspoons tamarind pulp
• 3 shallots
• 1 pandan leaf, ripped
• 1 shallot, chopped
• 1 12 cups water

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. PASTE: grind together finely the red chillies, turmeric, ginger, coriander seeds, garlic, tamarind pulp, and the three shallots.
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. FRY PASTE: Add to the wok now the spice paste, and fry a minute till fragrant (or until you stop sneezing and wheezing).
5. COOK: Add the fish and the water, and slow boil til reduced/cooked.
6. Add salt if needed.
7. Serve with boiled rice.

fish, lemon, salt, oil, red chilies, fresh turmeric, fresh ginger, coriander seed, garlic, tamarind pulp, shallots, shallot, water

Taken from www.food.com/recipe/kuah-titchrah-aceh-piquant-spicy-liquid-fish-curry-dish-299320 (may not work)