Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curr

Name: Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ tablespoon coriander seed; 12 garlic clove; 5 teaspoons tamarind pulp; 3 shallots; 1 pandan leaf, ripped; 1 shallot, chopped; 1 ½ cups water

Servings: persons

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
½ tablespoon coriander seed
12 garlic clove
5 teaspoons tamarind pulp
3 shallots
1 pandan leaf, ripped
1 shallot, chopped
1 ½ 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.

533

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g fish, descaled gutted and cleaned, 1 lemon, juice of, squeezed, salt, 2 tablespoons oil (for frying), and more.

Yes, Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions