Makassar Palumara

Palumara is a turmeric-seasoned fish soup associated with Makassar and other parts of southern Sulawesi. Dedy Oktavianus Pardede’s version chooses fish head, combining a light, tangy broth with chilli, tomatoes and aromatic spices.

The fish is seasoned with salt and lime juice, left to marinate and drained. The paste ingredients include shallots, garlic, tender lemongrass, turmeric, ginger and candlenuts.

For this boiled version, the paste, water and the remaining broth ingredients come to a boil before the fish is added. Sliced shallots, garlic, red and green cayenne chillies, tomatoes, tamarind paste, bilimbi and turmeric leaf share the broth.

The fish enters the boiling mixture, which returns to a boil and is seasoned with salt, sugar and white pepper. A short simmer lets the broth thicken before the soup is served with lemon basil leaves.

Turmeric gives this version its yellow colour, while tamarind and bilimbi supply sourness. The fish head contributes richness to the broth, and the candlenut paste accompanies the fresh chilli and aromatic ingredients.