Tepek Gulai Ikan (Tepek Coconut Curry Fish)

Tepek Coconut Curry Fish / Tepek Gulai Ikan

Tepek Coconut Curry fish, fish made from Cork which cooked with the goulash. In addition, this fish Coconut Curry tepek is food that has been around since the days of the past, and has historical value.

Coconut Curry Fish was served on Tepek important moments such as weddings, festivals, events, custom, or welcome guests. Regarding the taste is never asked, because it is very delicious.

If South Sumatra and West 

Sumatra pempek have got thinner, so Jambi's got goulash tepek fish. Fish mackerel or the Cork diadon and sago flour together garlic, pempek lenjer like molded and cooked until done. The dough is then blended into a savory Coconut Curry coconut milk acid

Now do wanna make it? I will give some recipe for you...

Ingredients

• 2 cups water
• 1 cup uncooked brown rice
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 1 pound cod fillets, cut into chunks
• 1 1/2 tablespoons curry powder

• 2 teaspoons chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• salt and pepper to taste
• 1 (14 ounce) can coconut milk
• 1 (16 ounce) package frozen stir-fry vegetables
• 1 tablespoon cornstarch

Directions

Print 

• Prep
  15 m
• Cook
  15 m
• Ready In
  30 m

1. 1. Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2. Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
3. 3. Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice