GULAI SIAM

Serves 8 to 10

For blending together into a paste

40g onion

20g galangal

20g ginger

20g lemongrass

For pounding and dry toasting together

½ tsp coriander seeds

1 tsp cumin seeds

½ tsp fennel seeds

For boiling and blending into a chilli paste

20g dried chillies, boiled and blended into a paste

For cooking

20ml coconut oil

1 siakap (sea bass) fish, cut into small pieces

500ml coconut milk

2 to 3 pieces asam keping salt to taste

20 daun kaduk (betel leaf), thinly sliced

10 daun cekur, thinly sliced

10 sweet basil leaves, thinly sliced

2 or 3 turmeric leaves, thinly sliced 5 kaffir lime leaves, thinly sliced

To make

In a kuali, heat coconut oil and saute blended ingredients until aromatic. Add dry-toasted spices and chilli paste and stir together until you get pecah minyak (a layer of oil emerges). Add fish, cook for 4 to 5 minutes, then add coconut milk. Continue cooking for 20 minutes, then add asam keping and salt and stir to mix evenly.

Finally, add the thinly sliced leaves and stir for 5 minutes. Remove from the heat and serve hot.