Nila Bumbu Acar (Sour Spicy Carp)

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Nila Bumbu Acar (Sour Spicy Carp)

Nila Bumbu Acar (Sour and Spicy Carp) is a traditional Indonesian recipe for a sour and spicy curry of carp. The full recipe is presented here and I hope you enjoy this classic Indonesian version of Nila Bumbu Acar.

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Additional Time:

(+30 minutes marination)

Serves:

Rating:

Tags : Curry Chilli Recipes Sauce Recipes Spice Recipes Indonesia Recipes

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

Ingredients:

1 x 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 lemongrass stalk, bruised
2 Indonesian bay-leaves (omit if not available)

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 tamarind 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.