A fish dish from South Sulawesi

Pallu Mara Ikan

Preparation info
  • to serve

    six to eight

    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

This is a dish from the Bugis region of South Sulawesi. A Bugis friend tells me that Pallu Mara means food that is cooked until all the liquid has evaporated—in this case, a fish poached until dry. The recipe is said to have originated in Ujung Pandang (formerly Macassar), where you can find good tomatoes and where tomatoes are used more lavishly than in other parts of Indonesia. But there are many variations of it, and a friend from Alor, further east, says that Pallu Mara is also an Alor