Description
A flavorful creamy coconut Indonesian fish curry featuring tender fish simmered in aromatic spices and coconut cream, perfect for family dinners.
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 chilies (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 chilies (for heat, to taste)
- White rice (for serving)
- Crispy fried shallots (for garnish)
Instructions
- Begin by heating the vegetable oil in a spacious pot over medium heat. Once hot, add the chopped garlic, shallots, and red chilies. Sauté the mixture until the garlic turns golden and fragrant.
- Incorporate the turmeric powder, ginger, and the bruised lemongrass into the pot. Stir these ingredients together, allowing them to infuse their flavors into the oil.
- Add the chopped tomato next, stirring until it begins to soften. Follow this with the whole kaffir lime leaves, coconut cream, and water. Bring the mixture to a gentle simmer.
- Add the white fish pieces to the pot, allowing them to cook gently in the bubbling curry sauce for about 5-7 minutes, or until the fish flakes easily with a fork.
- Stir in the fish sauce, palm sugar, ground coriander, lime juice (or tamarind paste), black pepper, and nutmeg. Adjust seasoning as required, tasting for balance and adding more chilies for heat if desired.
- Reduce the heat and let the curry simmer for an extra few minutes, allowing the flavors to meld.
- Serve the creamy coconut Indonesian fish curry hot over a bed of fluffy white rice. Top with crispy fried shallots for added texture and finish.
Notes
Always finish with a squeeze of lime or tamarind for a zesty punch. Use fresh ingredients for the best flavor.
