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Ikan Mas Woku
carp in a spicy and herb curry sauce

850 gr carp
1 lime (juice)
5 tbsp oil
5 jeruk purut / kaffir lime leaves
1 kunyit leaf (turmeric)
1/2 pandan leaf
250 ml water
3 jinten leaves (cumin)
2 spring onions
3 salam leaves

5 red lomboks
6 red rawits
6 cm kunyit
6 cm jahe (ginger)
4 tomatoes
11 kemiri (candlenuts)
1 sereh (lemongrass)
1 tsp salt

Cara membuat:
Slice the kunyit leaf, the panad leaf and the jinten leaf very fine. Slice the spring onion coarse. Roast the kemiri dry in a skillet. Pound or grind the ingredients for the bumbu fine into a paste. Clea the fish and rub it in with the lime juice and let it rest for 15 minutes. Heat in a wok the oil and fry the bumbu together with the kunyit leaf, the pandan leaf and the jeruk purut leaves for 3 minutes.
Add the water and the fish and let it cook slowly. Add the spring onion, and the jinten leaf and let it simmer slowly until the fish is cooked and the sauce has thickened. Add the salam leaves and serve.
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