The goulash fish snapper

The goulash is a kind of food made from raw chicken meat, various fish, goats, cows, other types of meat, offal, or vegetables such as young jackfruit and cassava leaves, which are cooked in a sauce that flavored savory spices. Characteristic of the curry is rich marinade spices include turmeric,
coriander, pepper, galangal, ginger, red chili, onion, garlic, fennel, nutmeg, lemongrass, cinnamon and cumin mashed, blended, and then cooked in coconut milk. The cuisine is characterized by yellow as saffron sari influence. Food is considered as another form of curry, and internationally is often referred to as the Indonesian style curry, although in the culinary arts Indonesia also found curry.Local variations The goulash is one type of dish that is widespread in the archipelago, particularly in Sumatra and Java and the Malay Peninsula. This dish comes from Sumatra as a result of the influence and application of the art of Indian cooking is rich in spices and seasonings such as curry. The goulash is one of the most basic seasoning dishes known in Minangkabau cuisine, the yellow curry sauce is a flavor and give flavor to the variety of dishes served in restaurants Padang. Sauce or seasoning curry dish is usually condensed in Minangkabau, Indonesia, and Aceh, but in Java coconut curry sauce more liquid into a kind of soup that was served hot hot-containing meat or offal of goats.The goulash is usually served with hot rice, but some recipes like curry goat can be served with bread rolled. 

Materials and Snapper Fish Stew Seasoning Tasty Recipes

1. The main ingredient needed is a fresh snapper fish with a size of approximately 1.3-1.5 kg. Could also use white or red snapper.
2.  Lemon fruit size as much as 1 piece. Cut the middle into sections so easy dikeluarin water.
3.  Local onion medium size large as 5-6 pcs. Peel the skin and puree to stir-fry seasoning.
4.  Red Chili fruit size was large as 4-5 pcs. Thinly slice thinly and saute for seasoning blend.
5.  Large size medium garlic cloves as much as 3. Peel the skin and also for seasoning stir puree.
6.  Hazelnut of approximately 2 points. Puree with herbs stir others.
7.  Turmeric approximately along the first knuckle. Peel the skin and puree with herbs stir others.
8. Thick coconut milk as much as approximately 250cc or one glass. Use coconut milk from coconut fruit juice so that the results are good and tasty.
9. Dilute Santan approximately as much as a glass of water (250cc).
10. Leeks are clean and nice as much as 1-2 cigarettes. Rinse and thinly slice great for sprinkling.
11. Star fruit starfruit vegetable or as much as 3 pcs. Wash and cut into large pieces as well.
12. Java Acid water of approximately 2 large spoons or tablespoons.
13. Green tomato fruit size was large approximately as much as 2-3 pcs. Rinse and cut a great big as well.
14. Bouillon powder to make it more savory taste.
15. Orange leaves of approximately 3 pcs.
16. Ginger was a great size along the first segment. Obese and crushed in order to more easily mixed with other spices.
17. Lemongrass stem medium size as much as 1 rod. Beaten trunk or crushed as well.
18. Galangal medium large size along approximately one finger adults. Also crushed.
19. Iodized salt to taste.
20. Cooking oil for frying and sauteing fish taste.

How to Make Fish Stew Recipe

1. Clean the fish snapper using clean water flow. Do not forget to take out all the innards of the fish until it is completely clean so that no smell of cooking results.
2. Cut to taste more or less as much as 5-6 parts. Do not forget the head of the fish is also used, but the first cut into two parts.
3. Take a lemon that has been cut and squeeze the juice over the fish to break down odor fishy. Add salt to taste and let stand seep for about 5-7 minutes.
4. While waiting, friends can soften the onion, garlic, red chilli, turmeric and 2 eggs hazelnut to pan.
5. Prepare a frying pan and fill with enough oil to fry fish snapper.
6. Enter the fish and fry over medium heat ketch. Back and forth so that the level of maturity evenly. Do not be too long, enough to last only half cooked remove and drain.
7. Reduce oil and leave a little just for sauteing. Enter the onion, garlic and other traps that have been smoothed over. Back and forth for a while so do not burn and until fragrant smell out.
8. Enter the lime leaves, ginger, broth powder to taste, lemongrass and galangal which already crushed. Stir stir again with spice stir until all ingredients wither earlier.
9. The next step Pour coconut milk into the mixture liquid seasoning spice above. Stir stir until thin coconut milk mixed with other ingredients.
10. Enter tamarind water that has been prepared and salt to taste. Stir stir again until all ingredients are well blended and boil. Remember, keep stirring until the milk not broken.
11. The next step enter fried snapper already half done previously. Stir in seasoning and stir occasionally until the sauce soak into the fish meat broth and water is reduced.
12. Enter the thick coconut milk that has been prepared. Stir stir again until the coconut milk to a boil.
13. The last step enter the leatherback, green tomatoes that have been cut into pieces and onion leaves. Stir again until slightly thickened sauce and curry snapper ready to serve.

It turns out how to make curry snapper is not as difficult as we imagine not. Besides it tastes delicious and tasty, recipes fish contains many vitamins and other important substances that are needed by the body, you know, like calcium, protein, vitamin A, phosphorus and others. If friends want to make a curry recipe swordfish, catfish or the other, just replace the main ingredient. For other fish recipes cooking ideas, I suggest to make Gourami Recipe Spicy Sweet Acid or Snapper Fish Fry Recipe Flour.