Kare Ikan Fish Curry with Potatoes

Ingredients

• 5 red thai chiles
• 3 shallots, chopped
• 2 cloves garlic, chopped
• 2″ pieces fresh turmeric, peeled and coarsely chopped, or 1 tsp. dried ground
• 3 tbsp. peanut oil
• 6 whole cloves
• 2 sticks cassia
• 2 fresh or frozen whole daun pandan (pandanus or screw pine leaves), tied into knots
• 1 whole nutmeg, cracked open with a nutcracker
• 2″ pieces fresh galangal, peeled and bruised with a heavy, blunt object
• 3 small yukon gold potatoes (about 1 lb.), peeled and cut into sixths
• 1 3⁄4 unsweetened coconut milk
• Salt
• 2 cleaned whole mackerel (about 1½ lbs.), heads and tails removed and reserved, bodies cut crosswise into 2″–3″ pieces
• 1 tbsp. cumin seeds, toasted and finely ground in a spice grinder
• 1 tbsp. sugar
• 1 tbsp. Fried Shallots

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