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

Name: Gulai Masin Kepala Ikan (Padang-Style Red Snapper Curry)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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; 4 Candlenuts or macadamia nuts; 2 whole red snapper (about 1½ lb. each), cleaned and cut crosswise 1½” thick (head and tails discarded); 2 tsp. 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

Serves
serves 4

INGALLS PHOTOGRAPHY

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
4 Candlenuts or macadamia nuts

For the Curry

2 whole red snapper (about 1½ lb. each), cleaned and cut crosswise 1½” thick (head and tails discarded)
2 tsp. 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

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For this aromatic nasi padang dish, red snapper is simmered in a spicy coconut curry.

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
4 Candlenuts or macadamia nuts

For the Curry

2 whole red snapper (about 1½ lb. each), cleaned and cut crosswise 1½” thick (head and tails discarded)
2 tsp. 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

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Instructions

Step 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.

Step 2

Rub snapper with lime juice and season with salt; let sit 10 minutes.

Step 3

Make the curry: Heat oil in a 12” skillet over medium-high heat. Add reserved paste, Kaffir lime leaves, chiles, lemongrass, and bay leaf; cook, stirring constantly, until golden and aromatic, 3–4 minutes. Stir in coconut milk and 1¼ cups water; bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 5 minutes. Add snapper and tamarind; cook until fish is done but not falling apart, 4–6 minutes. Stir in coconut cream, palm sugar, and salt. Serve with jasmine rice on the side.

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.
Rub snapper with lime juice and season with salt; let sit 10 minutes.
Make the curry: Heat oil in a 12” skillet over medium-high heat. Add reserved paste, Kaffir lime leaves, chiles, lemongrass, and bay leaf; cook, stirring constantly, until golden and aromatic, 3–4 minutes. Stir in coconut milk and 1¼ cups water; bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 5 minutes. Add snapper and tamarind; cook until fish is done but not falling apart, 4–6 minutes. Stir in coconut cream, palm sugar, and salt. Serve with jasmine rice on the side.