Creamy Coconut Indonesian Fish Curry - Kari Ikan

Step 1

Note: It's a big list but it’s super easy to blend everything within a minute! Pop everything on the spice paste list (garlic, large red chillies, small shallots, tomato, fish sauce, tumeric powder, ginger, lemongrass, palm sugar, ground coriander, lime juice or tamarind paste, black pepper, nutmeg and optional: small red chillies) into a food processor or blender. Pulse for 30 seconds to 1 minute to blend into a fragrant paste.

Step 2

Heat the vegetable oil in a large wok over a medium heat. Throw in the lemongrass stalk and kaffir lime leaves and stir fry for 1 minute. Then add the spice paste and give it a good stir, frying until fragrant (1-2 minutes).

Step 3

Add your white fish pieces, coating in the paste and frying for a further minute.

Step 4

Next, pour in your water and bring to a boil. Cook for 3-5 minutes or until the fish is cooked through and changes from translucent to white.

Step 5

Finally, turn down the heat to simmer on a medium heat and add in the coconut cream. Continue simmering for another 5 minutes, then remove from the heat.

Step 6

Serve with your favourite fluffy white rice for the best curry experience and garnish with fried shallots.