Indonesian
Fish Curry
This deliciously fragrant Indonesian fish curry is very convenient to cook on a weeknight. Its big on flavor yet light and healthy. All you need to do is make some spice paste then use it for both the marinade and the coconut curry. It doubles up on flavor while keeping the cook time to a minimum.
Ingredients
1kg snapper fillet, cut into 4-6 pieces
1 lemongrass, smashed
25 g tamarind
400 ml coconut milk
Salt to taste
2 tbsp Lemon juice
Spice paste
250 g shallots, halved
3-4 garlic cloves
3 cm fresh turmeric or 3/4 tsp turmeric powder
10 thai red chillies, more for garnish (if desired)
big handful of fresh thai basil leaves, more for garnish (originally laksa leaves are used)
2 tbsp canola oil (divided)
Instructions
Pat the fish fillets dry and rub a little salt and lemon juice. Set aside.
Soak tamarind in 1/2 cup hot water for 10 min. Mix it together and strain through a fine sieve. Throw away the pulp and use the liquid.
Place halved shallots and garlic cloves in dry skillet over medium-high heat. Dry roast turning often, about 5 to 8 minutes, or until shallots and cloves are golden brown with spots of dark.
In a blender, blend charred shallots, garlic, thai red chilies, fresh turmeric, and basil leaves. Use 1 tbsp canola oil and 2 tbsp tamarind water to help achieve a smooth consistency.
Line a baking sheet with foil. Apply 2-3 tsp paste on each fish piece.
Bake in 400° oven for 10 minutes or until evenly cooked.
Set the oven to broiler setting. Broil for 1-2 minute or till you achieve the desired charred look (Please keep an eye as every oven is different and too much broil will burn the fish).
Now, heat 1 tbsp canola oil in a work over a medium heat.
Throw in the smashed lemongrass stalk and spice paste, fry till aromatic
Add tamarind liquid, salt and 1/2 cup water. Give it all a good stir.
Simmer on medium heat for 1 minute before adding coconut milk.
To serve ladle curry in the bowl. Arrange fish pieces. Garnish with red thai chili and basil leaves.