spicy rendang of smoked fish
6 smoked stingray
300 ml thick coconut milk (kental, from 2 coconuts)
800 ml thin coconut milk (encer)
2 cm lengkuas / laos
1 serai / sereh / lemongrass
1 kunyit leaf
4 jeruk purut leaves
1 tbsp salt
15 red cabai keriting (curly cayenne pepper)
15 red lomboks
6 cloves of garlic
2 cm jahe
6 kemiri nuts
2 1/2 tsp ketumbar
Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the thin coconut milk together with the bumbu, the lengkuas, the serai, the kunyit leaf, the jeruk purut and the salt and bring it to the boil while stirring.
Then add the fish and cook on low heat until half done. Then add the thick coconut milk and continue to cook, while stirring, until done and until the sauce has thickened.