Perut Ikan Curry (Preserved Fish Stomach Curry)

I usually would have some frozen Preserved Fish Stomach in my freezer (preserved by generously

covering the stomachs with salt, something like 2-3 pieces of finger length fish stomachs with 2-3 tsp. of salt).I usually request for some fish stomachs from my fish monger, enough to at least fill a small jam jar, as it is not very pleasant to clean these stomachs, so I do prefer to do more of it and less often, rather than doing less of it and more frequent.

Besides, I prefer the homemade to the commercial ones, that is one of the reason, I endure some unpleasantness to savor a wonderful curry, picked up from the culinary skills imparted by my late mother-in-law.

To describe it simply, I would say it is a potpourri of aromatic herbs, vegetables and seafood cooked in a medley of spices, tamarind juice and coconut milk.

This recipe would give you a about 3- 4 litres of Perut Ikan curry. You could half the recipe or freeze the balance.

Ingredients :

2 -3 pieces of approximately finger length preserved fish stomachs (leave the salt, or saltish gravy behind, only to be added if your curry needs more salt to taste.)

300 to 400 gm large or medium sized prawns 

Spices to be grounded :	Herbs to be thinly shredded
10 - 12 dried chillies seeded	Some limau purut/kaffir lime leaves (thinly shredded)
12 shallots/onions	15 sprigs Daun kesum/ Vietnamese coriander(or Vietnamese mint)
6 pips garlic	1-2 bunga kantan(torch ginger flower)
2 lemon grass
1 tsp shrimp paste/belachan

  

Other spices : 5 tabsp of fish curry powder, or 4 tabsp of wet curry fish paste(this can be bought from the market)

Vegetables :

One 454 gm tin canned pineapple cubes, cut the larger pieces into 2

2 bunches or 200 gms 'daun kadok' or wild betel leaves(a type of aromatic ground creepers)

200-300 gms long beans

2 round medium-sized brinjals or 1 large long brinjal

Half grated coconut, to get about 150-200 ml of thick coconut milk

Half cup tamarind /(assam jawa) from about 1/2 tabsp of the paste (I usually bought those seedless tamarind paste                                                                                               

Preparation :

1. Grind the chillies, shallots, garlic, lemon grass and belachan together.
2. Clean the prawns, by trimming off the heads, sharp tails and trim open the back to remove intestines with a pair of scissors. I prefer not to remove the shells.
3. Cut long beans into 2 cm. lengths. Cut the brinjals into similar sizes as the long beans. (Remove the skin).
4. Fry/sauté ground spices in oil till fragrant and oil surfaces. Then add in the fish curry paste. Fry till fragrant.
5. Add in the fish stomach(s).
6. Add in the long beans, followed by the brinjals and lightly fry.
7. Next add in a cup of water, bring to boil.
8. Add in the prawns, cubed pineapples, shredded herbs (daun kesum, limau purut leaves and bunga kantan) and assam jawa juice.
9. Add in more water if necessary.
10. Bring to boil till vegetables are almost done.
11. Then add in the thick coconut milk and shredded daun kado leaves.
12. Simmer till the coconut milk comes a boil to finish cooking and test for taste. Add in more salt if necessary.

 You could serve the curry with rice or bread. It is equally delicious with either one.

NOTES :

1. I have always use canned pineapples, (please drain them, you may use some of the syrup if necessary)

as they are less sour and they save me the hassle of cutting them. It is not easy to buy ready-cut fresh pineapples 

over here.

2. If you do not have preserved fish stomachs, you may substitute them with salted fish. The taste would not

deviate too much, you would still have a great dish because of all the other great ingredients.