Rose’s Kitchen

Fish Keleo


600g mackeral fish, cut into pieces

8 belimbings, cut into halves

2 red or green chillies

2 daun limau perut (lime leaves)

1 kunyit leaf (tumeric leaf)

300ml thick coconut milk

600ml thin coconut milk


1 tsp salt

1 tsp sugar

Ingredients to blend:

10 dried chillies or 1 tbsp chilli paste

10 shallots

1 clove garlic

5 buah keras (candlenut)

4 fresh red chillies

2.5 cm piece lengkuas

2 cm piece kunyit (tumeric)

1 stalk serai

1 piece belachan (2.5×2.5x.5cm)


1.  Heat 2 tbsp oil in pan and fry blended ingredients until fragrant and well cooked. 

2.  Add in thin coconut milk, kunyit leaf,daun limau perut and let it boil.

3.  When the gravy is thick, add in the thick coconut milk, fish, belimbings and chillies.  Season with salt and sugar to taste.


January 29, 2007 - Posted by | Seafood


  1. When I see my father next, I’m going to attempt this recipe. I’m sure he’ll love it!!!! Thanks for putting this up, Auntie!!!!

    Comment by Daniel | April 8, 2007 | Reply

  2. Hi Daniel,
    Can see that you enjoy cooking. Hope you will enjoy trying out the recipes.
    Auntie Rose

    Comment by roseskitchen | April 8, 2007 | Reply

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