Ingredients :
1 1/2 lb, cleaned weight fish
1 1/2 lb, cleaned weight fish
6 Shallots or 1 lrg Onion
2 Cloves garlic
2 tsp Ground coriander
1 tsp Ground ginger
1/2 tsp Powdered lemon grass, or
1 Blade fresh, lemon grass
1 tsp Chili powder
1 Salam leaf or bay-leaf
1/2 tsp Turmeric
1/2 cup Tamarind water
1 cup Of thick santen (coconut milk)
2 tbl Vegetable oil
Salt
Cucumber
Mint
Directions:
- Fish curry is the literal translation of kare Ikan; but I should explain that Indonesian 'curry' is rather different from Indian curries. The recipe may be used for almost any fish. In the former version of this book I suggested salmon steaks, which it suits well; but these are now rather expensive. It is better to select a white fish with firm flesh, such as haddock, angler-fish, swordfish or dogfish. In Australia the various fish known as whiting would be a good choice. Americans might like to use snappers. Whatever fish is used, it can be cut into small cubes or slices before frying.
- Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.
- Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender. Stir in the chili, ginger, turmeric, coriander, lemon grass, salam/ bay leaf, salt and tamarind water. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.
- Add the coconut milk and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.)
- Incidentally, the same kare can be made with prawns. There is no need to fry the prawns separately; but fry them in the mixture of onion, etc for a few minutes before you put in the tamarind water.
*This recipe makes 4 servings
"Indonesian Food and Cookery", Sri Owen, Prospect Books, London
(Source: fooddownunder.com)
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