Kuwah Eungkôt Yèe
Kuwah eungkot yee is an Acehnese-style fish curry with firm pieces of fish simmered in turmeric, chile, lemongrass, curry leaves, and sour asam sunti. The broth is golden, aromatic, and sharp enough for steamed rice.
🔗 Recipe adapted from Wikidata (Dish)
👨🍳 Instructions
Blend shallots, garlic, chiles, and turmeric into a coarse spice paste.
Fry the paste in oil with lemongrass and curry leaves until fragrant and slightly darkened.
Add water or stock with asam sunti, then simmer until the broth tastes sour, spicy, and balanced.
Slide in the fish pieces and cook gently so they stay intact.
Serve the golden curry with rice, spooning extra broth over the fish.
🍷 Perfect Pairings
Complete your meal with these
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