Nila Bumbu Acar
(Sour Spicy Carp) Recipe

Origin: Indonesia Period: Traditional

This is a classic Indonesian fish dish which includes Bumbu a classic Indonesian spice paste.

Ingredients

1 500g Ikan Mas (this is common carp but any firm white freshwater fish such as perch or tilapia will do)
1 tbsp lime juice
350ml water
oil for frying
2 cloves garlic
7 shallots
3 toasted candlenuts (substitute 6 macadamia nuts if not available)
6 birds' eye chillies
4 red chillies
1 tsp salt
1/2 tsp sugar (preferably palm sugar
1 tsp tamarind pulp
1 tsp ground turmeric
2cm length galangal, crushed
1 lemon grass stalk, bruised
2 Indonesian bay-leaves (omit if not available)

Nila Bumbu Acar
(Sour Spicy Carp) Preparation:

Method:

Clean the fish and remove the gills. Cut in half, then rub both inside and out with the lime juice and set aside for half an hour. Meanwhile make tamarind juice with the tamarid pulp by mixing with 3 tbsp water just off the boil.

Heat oil in a frying pan and fry the Indonesian bay-leaves (if using) until they brown and curl. Remove from the heat and fry the fish until golden brown on all sides. Add 3 shallots, candlenuts, sugar, tamarind paste, red chillies, turmeric and salt. Blend to a smooth paste then stir-fry the mixture for a couple of minutes until fragrant. Add the birds' eye chillies, 4 whole shallots, galangal, lemongrass, Indonesian bay leaves and water and bring to the boil. Return the fish to the pan, reduce to a simmer and cook for a few minutes until the spices permeate the fish. Remove the galangal, lemongrass and Indonesian bay-leaves then serve on a bed of rice.

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