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Solok lada
Solok lada — Kelantan green chillies stuffed with fish and coconut, simmered in coconut gravy
Bulky green chillies are the cases for this Kelantan festive dish, cooked for weddings and Raya tables in Kota Bharu. Each one is slit, scraped out and packed with a pale filling of fish, freshly grated coconut, shallots, ginger and black pepper, then simmered gently in coconut milk until the chillies slump and the gravy turns rich and faintly smoky. The filling is soft and sweet; the skins bring gentle heat and a green, grassy bite. Serve two or three per person with rice and a sambal, or with nasi kerabu. Chef's tip: choose large, mild chillies (or long sweet peppers for a gentler version) and tie each with a strip of pandan or a toothpick so the filling stays inside.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chillies
For the filling
For the gravy
Method
0/8 doneStep 1: Slit each of the 12 large green chillies lengthways from just below the stem to 1 cm from the tip. Scrape out the seeds and white ribs with a teaspoon; the more you remove, the milder they will be. Wear gloves if your skin is sensitive.
Step 2: Blanch the chillies in boiling water for 1 minute to soften them, then drain and cool. This stops them splitting when you fill them.
2 minStep 3: Blend 4 of the 4 shallots, ½ oz fresh ginger, 1 tsp ground black pepper and ½ tsp ground turmeric to a paste. Add the 10 ½ oz mackerel or other firm fish fillet, half the ¾ tsp salt and half the 1 tsp sugar, and pulse until fine.
Step 4: Mix in the 5 ½ oz freshly grated coconut by hand until evenly combined. Keep the raw fish mixture in the fridge if you are not filling straight away.
Step 5: Fill each chilli generously, pressing the mixture in with a teaspoon so it reaches the tip. Smooth the open edge; a common mistake is overstuffing so the chilli cannot close, and the filling then leaks into the gravy.
Step 6: In a wide pan, bring 1 ¾ cups coconut milk, ¾ cup water, the remaining 2 shallots (sliced), 1 stalk lemongrass, lime leaves, and the rest of the ¾ tsp salt and 1 tsp sugar to a gentle simmer over a medium-low heat.
5 minStep 7: Lay the chillies in the gravy in one layer, slit side up. Cover and simmer gently for 15 minutes, then turn carefully and simmer uncovered for 5–8 minutes until the gravy thickens and the filling is firm and opaque (145°F/145 °F in the centre).
22 minStep 8: Serve the chillies with the gravy spooned over, alongside steamed rice.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 18 g
- Carbs
- 14 g
- Fat
- 29 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does solok lada take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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