Gabus fish curry, typical of Aceh, Indonesia

Eungkot paya is a typical Aceh dish made from cork fish with Acehnese spices. It tastes sour and spicy. Sri said the spices were a legacy of the ancient Acehnese ancestors.
It's very easy. At first, to get rid of the slippery on the skin of the fish, before cutting the fish, it is kneaded using banana leaves. Meanwhile, to eliminate the fishy smell, usually used lime juice or kaffir lime juice.
To add to the taste of gule eungkot paya, it is often added that kala bamboo shoots, banana heart, or banana kepok are often added. The taste of Aceh's typical processed eungkot paya comes from roasted coriander and finely ground roasted coconut. Another characteristic is not using coconut milk for the sauce.
Other spices used are turmeric, sunti acid, red chili, small chili, ginger, and garlic. Especially for this culinary, the onion is not mashed, just chopped.
After the fish is covered with salt and lime, then mixed with the spices that have been mashed and chopped shallots. Then add enough water. To strengthen the taste of curry, add bay leaves, teumurui leaves, and lemongrass that have been smoked over the fire.
Well... to add an 'Aceh' impression to the cooking process, it's best if the curry is cooked in an earthen cauldron. After that, just wait until the gule engkot paya is cooked and ready to be served.