Saturday, August 20, 2011

Fish Curry

Serves 4 people

No sampling of Indonesian dishes can be complete without seafood or perhaps a curry.

 * 1 Tb. oil
 * 1 onion, sliced
 * One teaspoon. grated fresh ginger
 * 8 kemiri ground
 * One teaspoon. curry powder
 * 2 tsp. kecap manis (sweet soy sauce)
 * 2 tsp. lemon juice
 * 1 cup water
 * 4 fish fillets
 * 2 scallions, chopped

Heat oil in the wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over low
heat for 3 minutes.

Add kecap manis, freshly squeezed lemon juice, and water, and convey to some boil. Reduce heat and simmer for approximately 3 minutes.

Add fish fillets in a layer inside wok. Cover and simmer for five minutes on each side or before fish is done. Put on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad together with white rice.

Staple Ingredients

 * Tamarind juice is made of block tamarind concentrate purchased in Indonesian stores, some supermarkets. To make tamarind juice, back out of some the block and soak in tepid to warm water for 10-15 minutes. Squeeze and loosen the remainder of the flesh from your seeds and strain. Use a ratio of approximately 1:4 tamarind concentrate to water.
 * Coconut milk is available canned at Indonesian groceries, many supermarkets
 * Galanga (often known as laos) powder, the bottom cause of a rhizome associated with ginger.
 * Kemiri or candlenut is ground and used being a thickening agent in Indonesian food. Do not eat kemiri raw! They have a mildly toxic substance that's destroyed by cooking.
 * Kaffir lime leaves are available frozen and dried at Indonesian food stores. The frozen ones tend to be flavorful.
 * Terasi or shrimp paste come in Indonesian
 * Sambal Oelek or raw chili paste will come in Indonesian markets.