Indonesian (Javanese, Sundanese, Minang)

Kare Ikan (Fish Curry)

Name: Kare Ikan (Fish Curry)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 1.5 lb cleaned white fish fillets; 6 shallots; 2 clove garlic; 2 tsp ground coriander; 1 tsp ground ginger; 0.5 tsp dried lemon grass; 1 tsp chili powder; 1 salam leaf; 0.5 tsp turmeric; 0.5 cup tamarind juice; 1 cup coconut milk; 2 tbsp vegetable oil; salt; 1 slice cucumber; mint

Gently simmered fish, coriander and lemon grass, warmed with ginger and chilli, an Indonesian dish.

25 min · Serves 4 · Medium

Method

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Time: Prep 5 min · Cook 20 min · 25 min total
Difficulty: medium

1
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.
2
Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender.
3
Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
4
Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.
5
Add the santen and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and chopped mint.
5 min
6
(Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same care can be made with prawns.
2 min
7
There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water.