Sunday, 12 October 2014

INDONESIAN FISH CURRY



I visited Bali in 2011 and loved its beaches, picturesque nature and offcourse, the local cuisine. Later, early this year, when I visited Bintan, my feelings got firmer. Fresh fish, meat and vegetables cooked with flavorful spice mix using coconut milk rather than water......wow....they tickled my taste buds.
My love for fish keeps me hunting for new recipes throughout the internet.So many countries,different culture, their cuisine, for me its like exploring the world. With each recipe I go through, I feel I learnt a bit about their culture.Each recipe I try is my way of paying tribute to that culture.
When I first opened this blog I thought of promoting the cuisine of my region only through it. Then I thought that will be like promoting and encouraging regionalism which should not be.I love my city, region,language but at the same time I believe in universal acceptance. Our mind should be broadened enough to accept other culture, cuisine, their way of life.....that is a type of learning also. We should not limit ourselves to a particular region.....whether its language or culture or cuisine.
With that thought I present for you this uniquely flavorful INDONESIAN FISH CURRY.

INGREDIENTS :
Any white fish fillets/prawns : 300 gm
Coconut Milk : 200 ml
Onion : 1 big
Red Chilli : 2
Garlic cloves : 2
Shrimp Paste : 1 tsp
Coriander Powder ; 1 tsp
Turmeric Powder : 1/4 tsp
Red Chilli Powder : 1 tsp
Soya Sauce(light) : 2 tsp
Salt : As per taste
Lime : 1
Lemongrass : 1 stick
Sunflower Oil : 2 tbsp
Coriander leaves : 25 gm

METHOD :
Peel and finely chop the garlic. Peel and slice the onions. Cut the red chillies into halves, deseed and slice. Finely chop the lemongrass. Roughly chop the coriander leaves. Wash everything separately. Get the juice from the lemon.

Heat oil in a wide mouthed pan. Add the sliced onions and chillies. Saute for 2 minutes. Once the onions get translucent, add the garlic and shrimp paste. Stir for 1 minute.

Now add the turmeric, lemongrass, salt, soya sauce, coriander powder, chilli powder to the pan. Saute for 2 minutes. Pour in the coconut milk. Bring it to a boil. Add the fish pieces carefully. Let boil for another 4 minutes. Add the chopped coriander leaves and the lime juice.Switch off gas.

Please note, since you are using soya sauce and shrimp paste, be very careful about the use of salt as they already have salt in them. You can garnish with chopped spring onions if you wish to.

Enjoy only with piping hot steamed rice!!

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