Mackerel Curry (Gulai Ikan Kembung)

Ingredients:

• 300 g Indian mackerel (Indonesian: ikan kembung)
• 3 kaffir lime leaves
• 8 curry leaves (Indonesian: daun salam koja, daun temurui)
• 1 stalk lemon grass, white part only, bruised
• 400 ml coconut milk
• sea salt
• 2 asam sunti (sun-dried bilimbi)
• 1 calamansi (Indonesian: jeruk kesturi, lemon cui)
• oil

Spices To Grind:

• 5 shallots
• 2 cloves garlic
• 3 fresh red chilies
• 1 fresh green chili
• 1 cm turmeric, toasted
• 2 candlenuts, toasted

For Maritaning:

• 1 teaspoon calamansi juice by squeezing fresh calamansi
• sea salt as desired

Directions:

1. Preheat the oven at 350F.
2. Marinate fish for 30 minutes with salt & calamansi juice.
3. Bake fish in a oven for 10-15 minutes.
4. Heat oil in a wok and sauté ground spices, kaffir lime leaves, curry leaves and lemon grass until fragrant.
5. Add coconut milk, asam sunti and let to a boil.
6. Add the baked fish and cook until thickened.
7. Add calamansi juice and salt, stir evenly, and remove the heat. Serve with warmed cooked rice.