Kare Ikan (Fish Curry with Potatoes)

Name: Kare Ikan (Fish Curry with Potatoes)
Ingredients: 5 red thai chiles; 3 shallots, chopped; 2 cloves garlic, chopped; 2" pieces fresh turmeric, peeled and coarsely chopped, or 1 tsp. dried ground; 3 tbsp. peanut oil; 6 whole cloves; 2 sticks cassia; 2 fresh or frozen whole daun pandan (pandanus or screw pine leaves), tied into knots; 1 whole nutmeg, cracked open with a nutcracker; 2" pieces fresh galangal, peeled and bruised with a heavy, blunt object; 3 small yukon gold potatoes (about 1 lb.), peeled and cut into sixths; 1 3⁄4 unsweetened coconut milk; Salt; 2 cleaned whole mackerel (about 1½ lbs.), heads and tails removed and reserved, bodies cut crosswise into 2"–3" pieces; 1 tbsp. cumin seeds, toasted and finely ground in a spice grinder; 1 tbsp. sugar; 1 tbsp. Fried Shallots

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This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.

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Ingredients

5 red thai chiles
3 shallots, chopped
2 cloves garlic, chopped
2" pieces fresh turmeric, peeled and coarsely chopped, or 1 tsp. dried ground
3 tbsp. peanut oil
6 whole cloves
2 sticks cassia
2 fresh or frozen whole daun pandan (pandanus or screw pine leaves), tied into knots
1 whole nutmeg, cracked open with a nutcracker
2" pieces fresh galangal, peeled and bruised with a heavy, blunt object
3 small yukon gold potatoes (about 1 lb.), peeled and cut into sixths
1 3⁄4 unsweetened coconut milk
Salt
2 cleaned whole mackerel (about 1½ lbs.), heads and tails removed and reserved, bodies cut crosswise into 2"–3" pieces
1 tbsp. cumin seeds, toasted and finely ground in a spice grinder
1 tbsp. sugar
1 tbsp. Fried Shallots