Name: Creamy Coconut Indonesian Fish Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indonesian
Ingredients: 400 g white fish, cut into 5 cm (2 in) pieces; 1 lemongrass stalk, cut in half and bruised; 6 Thai makrut or kaffir lime leaves, whole; 1 cup water; 1 cup coconut cream; 3 tbsp vegetable oil; 6 cloves garlic, roughly chopped; 3 large red chillis, deseeded and chopped; 2-3 shallots, roughly chopped; 1 tomato, chopped; 3 tbsp fish sauce; 1 tbsp turmeric powder; 2 tsp ginger, chopped or minced; 2 tsp lemongrass, finely sliced; 2 tsp palm sugar; 1 tsp ground coriander; 1 tsp lime juice (or tamarind paste); ¼ tsp black pepper; 1 pinch nutmeg; 1-3 small red chili (for heat, to taste); White rice (for serving); Crispy fried shallots (for garnish)

Description

A delightful and aromatic Indonesian fish curry with creamy coconut sauce, bursting with vibrant Southeast Asian flavors.

Ingredients

400 g white fish, cut into 5 cm (2 in) pieces
1 lemongrass stalk, cut in half and bruised
6 Thai makrut or kaffir lime leaves, whole
1 cup water
1 cup coconut cream
3 tbsp vegetable oil
6 cloves garlic, roughly chopped
3 large red chillis, deseeded and chopped
2-3 shallots, roughly chopped
1 tomato, chopped
3 tbsp fish sauce
1 tbsp turmeric powder
2 tsp ginger, chopped or minced
2 tsp lemongrass, finely sliced
2 tsp palm sugar
1 tsp ground coriander
1 tsp lime juice (or tamarind paste)
¼ tsp black pepper
1 pinch nutmeg
1-3 small red chili (for heat, to taste)
White rice (for serving)
Crispy fried shallots (for garnish)

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Instructions

In a blender or food processor, combine garlic, red chillis, shallots, turmeric, ginger, finely sliced lemongrass, palm sugar, ground coriander, lime juice, black pepper, and nutmeg. Blend until smooth.
In a large pan, heat vegetable oil over medium heat. Add the spice paste and sauté for about 5 minutes until fragrant.
Pour in 1 cup of water and coconut cream. Bring to a gentle simmer.
Add bruised lemongrass and kaffir lime leaves to the curry.
Carefully place fish pieces into the simmering curry. Cook for about 8-10 minutes or until fish is tender.
Serve hot over white rice, garnished with crispy fried shallots.

Notes

Experiment with various types of white fish and adjust the heat level to suit your taste. Always use fresh lemongrass and kaffir lime leaves for the best flavor.