Material :
- 500 grams of Meat Fish Cork
- 500 ml Coconut Milk
- 12 pieces Cayenne Pepper
- 6 pieces Red Chilli (sliced oblique)
- 9 pieces Green Chilli (sliced oblique)
- 5 sheets Bay Leaf
- Salt (to taste )
- 4 teaspoons Cooking Oil for frying
Ground spices :
- 5 cloves Garlic
- 1 teaspoon Coriander
- 5 pieces Eggs
- 1 teaspoon Shrimp Paste Dry
How to make :
- Clean the cork fish to the gills, stomach, and other fins are clean and wash again until the fish flesh is really clean. If completed the lift and let sit for a moment.
- Then heat oil in a skillet that has been provided and saute spices along with the bay leaf until smell good and then enter the chili, red chili and green chili. Stir until wilted.
- After the chili wilt only then enter the milk and salt to taste to taste and cook until boiling. Stir well.
- If you already boiling only then insert the cork fish were washed before and cook until the meat is really tender and cooked perfectly.
- If it is ripe immediately remove and serve on plates / bowls and Cork Fish With Coconut Milk ready to eat warm.
