Fish In Toraja Black Sauce

FISH IN BLACK PAMARASSAN SOUP

(pamarassan bale karappe)

Mama Ata’s version

INGREDIENTS:

2 medium size fresh water carp

HERBS/SEASONING/SPICES:

3 joints galangal (lengkuas)-pounded

3 joints ginger-pounded

0.25 litre of red & green chillies

10 lime leaves

2 bay leaves (daun salam)

2 stalks lemongrass-pounded

3 stalks of shallots-sliced into round bits

salt

½ cup of pamarassan powder

6 garlic-sliced

10 red onions-sliced

1 cup of pangi (the skin of the pamarassan/keluwek seed), already soaked overnight

METHOD OF COOKING:

Fry the cleaned fish to half cooked (no need to clean up the scales)

Stir fry: onions, garlic, ginger, galangal (lengkuas), lemongrass, shallots

Mix in lime leaves, bay leaves, chillies, pamarassan powder, pangi

Slowly put in the fish

Pour in some water

Stir carefully, so that the fish does not break

Put ini the shallots

Cook on small fire for 30 minutes

Serve with hot steam rice