Indonesian fish curry

Creamy Indonesian Curry with Fish (Kari Ikan)

Creamy coconut, tangy lemongrass and tender white fish. Delicately spiced, this aromatic recipe is a winter curry winner.

Course Dinner Cuisine Indonesian

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes

Servings 2 people Calories 744kcal Author Wandercooks Cost $10

Ingredients

400 g white fish cut into 3 cm x 3 cm pieces 1 lemongrass stalk bruised

3 kaffir lime leaves finely sliced

1 cup water

1 cup coconut milk 3 tbsp vegetable oil

Spice Paste (don’t worry, it’s super easy)

6 cloves garlic roughly chopped

3 large red chillis deseeded and chopped (for flavour) 1 - 3 small red chilli for heat (to taste)

1 tomato chopped

3 tbsp fish sauce

1 tbsp turmeric powder

2 tsp ginger chopped or minced

2 tsp lemongrass finely sliced

1 tsp ground coriander

1 tsp tamarind paste

1⁄4 tsp black pepper

3 small shallots roughly chopped

2 tsp palm sugar

1 pinch nutmeg

Instructions

1. First up! 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 dash of oil to help it along. You can also grind them up in a mortar and pestle if you prefer a more authentic experience.

2. Now, heat the canola oil in a large work over a medium heat. Throw in the lemongrass stalk and kaffir lime leaves and stir fry for a minute until nice and aromatic. Then add the spice paste and give it a good stir.

3. Add your fish pieces and stir fry 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 the coconut cream (shake or stir the can first – it may 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. Serve with your favourite fluffy white rice for the best curry experience. Yum yum!