Kare Ikan (Fish Curry)
Ingredients
1 1/2 lb, cleaned weight fish
6 shallots or
1 large onion
2 cloves garlic
2 tsp ground coriander
1 tsp ground ginger
1/2 tsp powdered lemon grass or
1 blade fresh, lemon grass
1 tsp chilli powder
1 salam leaf or bay-leaf
1/2 tsp turmeric
1/2 cup tamarind water
1 cup of thick santen (coconut milk)
2 tbsp vegetable oil
1 salt
1 slice cucumber
1 mint
Preparation
Fish curry is the literal translation of kare Ikan;
but I should explain that Indonesian 'curry' is rather
different from Indian curries. The recipe may be used
for almost any fish. In the former version of this
book I suggested salmon steaks, which it suits well;
but these are now rather expensive. It is better to
select a white fish with firm flesh, such as haddock,
angler-fish, swordfish or dogfish. In Australia the
various fish known as whiting would be a good choice.
Americans might like to use snappers. 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. Meanwhile, in another
frying-pan, fry the chopped shallots (or onion) and
garlic until tender. Stir in the chilli, ginger,
turmeric, coriander, lemon grass, salam, salt and
tamarind water. Let this mixture simmer for 10
minutes, then put in the fish. Cover, and simmer for
another 10 minutes. Add the santen and cook for a
further 5 minutes. 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.) Incidentally, the same
kare can be made with prawns. 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. Makes 4 servings. From "Indonesian
Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7. Posted by Stephen
Ceideberg; March 1 1993.
Servings: 4
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