|
|
|
 |
|
|
Kare Ikan - Fish Curry
|
 |
|
1 1/2 lb Fish fillet, cut into bite size
6 Shallots
2 cloves Garlic
2 tsp Ground coriander
1 tsp Ground ginger
1/2 tsp Powdered lemon grass
1 tsp Chilli powder
1 Salam leaf or bay-leaf
1/2 tsp Turmeric
1/2 cup Tamarind water
1 cup Coconut milk
2 tbsp Vegetable oil
Salt
1 Cucumber, sliced
Mint
|
1. Heat a little oil in a heavy frying-pan, and carefully brown the fish. Meanwhile, in another frying-pan, fry the chopped shallots and garlic until tender. Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
2. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.
3. 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.)
|
 |
Preparation Time: |
Serves: 4 |
| Recipe Origin: Indonesia |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 6219 times. |
|
|
|
