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Kare Ikan (Fish Curry)

 

78

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free
 

Ingredients

1 ½ pound fish
weight, cleaned
6 each shallots
*
1 large onions
2 cloves garlic
2 teaspoons coriander
ground
1 teaspoon ginger
ground
*
½ teaspoon lemongrass
powdered
*
1 teaspoon chili powder
1 each bay leaves
*
½ teaspoon turmeric
½ cup tamarind juice
*
1 cup coconut milk
2 tablespoons vegetable oil
1 x salt
*
1 x cucumbers
slices
*
1 x mint leaves
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 40249% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 242mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 85g
Vitamin A 13% Vitamin C 11%
Calcium 15% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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