kare ikan (fish curry)

Categories
Indonesian
Seafood
Yield
4 servings
MeasureIngredient
1½  Lb, cleaned weight fish
Shallots or
1 large Onion
Cloves garlic
2 teaspoons Ground coriander
1 teaspoon Ground ginger
½ teaspoon Powdered lemon grass or
Blade fresh, lemon grass
1 teaspoon Chilli powder
Salam leaf or bay-leaf
½ teaspoon Turmeric
½ cup Tamarind water
1 cup Of thick santen (coconut milk)
2 tablespoons Vegetable oil
  Salt
 slice Cucumber
  Mint

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.

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