Perut Ikan Recipe (Nyonya Pickled Fish Stomach Curry)
March 13th, 2007 57 Comments

Perut Ikan Recipe (Nyonya Pickled Fish Stomach Curry)

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Recipe: Perut Ikan (Nyonya Preserved Fish Stomach with Herbs and Vegetables Curry)


Spice paste
1 stalk lemongrass
6 shallots
8 dried red chilies
3 slices of galangal
1 inch of turmeric
1 tablespoon of roasted belacan
3 tablespoons of coriander seeds
6 pieces of fermented fish stomach
10 green beans (cut into 2 inches length)
1 egg plant (cut into small wedges)
1 small ripe pineapple (cut into 2 inches sticks)
1/2 lb small shrimp
5 chilies (slit and cut into 2 inches length)
1 ginger flower (sliced finely)
10 kaffir lime leaves (sliced finely)
30 daun kadok leaves (sliced finely)
20 sprigs polygonum leaves (use only the leaves)
20 sprigs of mint leaves (use only the leaves)
1 cup coconut milk

Tamarind Juice

Mix tamarind pulp (about the size of a small ping pong ball) with warm water, soak for 15 minutes and extract the juice.


Blend the spice paste with the a food processor, set aside. Heat up some oil in the wok and sauté the spice paste until fragrant. Add in the pickled fish stomach pieces and stir well with the spice paste. Add in 5 cups of water and bring it to boil and toss in the long beans, pineapples, egg plant, ginger flower, and red chilies. Simmer for 15 minutes. Add in the coconut milk, small shrimp and the herbs and simmer for another 15 minutes. Add salt to taste. Serve hot.

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57 comments... read them below or add one

  1. Low C T says:

    I remember helping my mom cook this 40 years ago. Your recipe is almost the same as my mom’s just that she would put the fish intestines,stomach,etc in a bottle and let it ferment for a few months before using it for the perut ikan

  2. Keith Ooh says:

    Growing up in Penang, I used to enjoy my late maternal grandmother’s perut ikan, except she would cook it in the “masak pedas” style… Wished I had learnt the recipe from her before she passed away :(

  3. luanlee says:

    I like lemak sui and l use ikan tengiri jeruk if I am not in Malaysia . everyone has a slightly different ingredients that’s unique to their own

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