Creamy Indonesian Fish Curry June 25, 2018
Creamy coconut, tangy lemongrass and tender white fish. Delicately spiced, this aromatic recipe is a winter curry winner. Check out the original recipe here.
Ingredients
- 400 g white fleshed fish cut into 3 cm x 3 cm pieces
- 1 lemongrass stalk bruised
- 3 kaffir lime leaves
- 1 cup water
- 1 cup coconut milk
- 3 tbsp canola oil
Spice Paste
- 6 cloves garlic roughly chopped
- 3 large red chillis deseeded and chopped (for flavour)
- 1 – 3 small red chillis for heat
- 1 tomato chopped
- 3 tbsp fish sauce
- 1 tbsp turmeric powder
- 2 tsp ginger chopped or minced
- 2 tsp lemongrass finely sliced
- 1 tsp coriander powder
- 1 tsp tamarind paste
- ¼ tsp black pepper
- 3 small shallots roughly chopped
- 2 tsp palm sugar
- 1 pinch nutmeg
METHOD
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The spice paste. It looks like a scary list of ingredients but it’s super easy to make! Pop everything on the spice paste list into a food processor or blender and whizz around until it transforms into a fragrant paste. If they don’t blend nicely, pour in a small portion of oil to help it along. You can also grind them up in a mortar and pestle if you’re feeling particularly authentic.
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Now, heat the canola oil in a large work over a medium heat. Throw in the lemongrass stalk and kaffir lime leaves and poke them around with a spatula or wooden spoon for a minute until nice and aromatic. Then add the spice paste and give it all a good stir.
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Add your fish pieces and toss them around the wok for a further minute to start them cooking.
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Now, pour in your water, reduce heat to a simmer and allow that fragrant curry to merrily bubble away until the fish has fully cooked. (Cooking time will vary a bit depending on the fish you choose, so keep an eye on it). Stir occasionally so you don’t end up with burnt curry sticking to your wok.
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Finally add that glossy coconut cream (shake or stir the can first – it will have separated from standing). Bring to the boil and stir stir stir.
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Your last step is the most delicious. TASTE your curry! Are you happy with it? Does it need more salt? More garlic, more ginger, more fish sauce? Go for it!
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Time to tuck in. We recommend dishing up with your favourite fluffy white rice for the best curry experience.
