Description
A flavorful and aromatic Indonesian fish curry made with creamy coconut and various spices, perfect for sharing and celebrating with family.
Ingredients
- 400 g white fish (cut into 5 cm / 2 in pieces)
- 1 lemongrass stalk (cut in half, bruised)
- 6 Thai makrut / kaffir lime leaves (whole)
- 1 cup water
- 1 cup coconut cream (sub coconut milk)
- 3 tbsp vegetable oil
- 6 cloves garlic (roughly chopped)
- 3 large red chillis (deseeded and chopped for flavor)
- 2-3 shallots (roughly chopped)
- 1 tomato (chopped)
- 3 tbsp fish sauce
- 1 tbsp turmeric powder
- 2 tsp ginger (chopped or minced)
- 2 tsp lemongrass (finely sliced)
- 2 tsp palm sugar
- 1 tsp ground coriander
- 1 tsp lime juice (or tamarind paste)
- ¼ tsp black pepper
- 1 pinch nutmeg
- 1-3 small red chilli (for heat, to taste)
- White rice (for serving)
- Crispy fried shallots (for garnish)
Instructions
- Create a fragrant spice paste by combining the chopped garlic, shallots, red chilies, ginger, turmeric powder, lemongrass, and palm sugar in a food processor.
- Heat vegetable oil in a large pan over medium heat and add the spice paste, sautéing until aromatic.
- Add the chopped tomato and continue cooking for a few minutes.
- Introduce the bruised lemongrass and kaffir lime leaves, stirring well.
- Pour in the water and coconut cream, bringing the mixture to a gentle simmer.
- Gently add the white fish pieces and allow them to cook through.
- Season with fish sauce, lime juice, ground coriander, black pepper, and nutmeg.
- Simmer for about 15 minutes until the curry thickens and is ready to serve.
Notes
Adjust spice levels according to preference, and serve over white rice with crispy fried shallots for garnish.
