Kare ikan (fish curry)

Yield: 4 Servings



Salt sl 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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