Gulai Masin Kepala Ikan (Padang-Style Red Snapper Curry) | Saveur

Ingredients

• 5 small Asian shallots or 2 regular shallots, peeled
• 6 fresh red Thai chiles, stemmed
• 4 cloves garlic, peeled
• 1 (2”) piece ginger, peeled and thinly sliced
• 1 (1”) piece fresh or frozen turmeric, peeled and thinly sliced or ½ tsp. ground turmeric
• ¾ tsp. ground coriander
• 4 <a href="https://www.saveur.com/article/kitchen/candlenuts/">Candlenuts</a> or macadamia nuts
• 2 whole red snapper (about 1½ lb. each), cleaned and cut crosswise 1½” thick (head and tails discarded)
• 2 tsp. fresh lime juice
• Kosher salt, to taste
• 3 tbsp. canola oil
• 3 fresh or frozen Kaffir lime leaves
• 2 fresh red Thai chiles, stemmed and halved lengthwise
• 2 stalks lemongrass, trimmed, crushed, and tied into knots
• 1 bay leaf
• 1½ cups coconut milk, preferably UHT from a carton
• 1½ tbsp. tamarind concentrate, preferably Thai Fruit brand
• 3 tbsp. coconut cream, preferably UHT from a carton
• 1 tbsp. grated palm sugar
• Cooked jasmine rice, for serving