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

  1. 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.
  2. 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.
  3. Add your fish pieces and toss them around the wok for a further minute to start them cooking.
  4. 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.
  5. 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.
  6. 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!
  7. Time to tuck in. We recommend dishing up with your favourite fluffy white rice for the best curry experience.

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