Gulai ikan (2)

Gulai ikan (2)

Fish curry

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g fish steaks
2 onions, roughly chopped
2 garlic cloves
2 teaspoons fresh ginger, chopped
1 teaspoon Sambal ulek
or 1 teaspoon chilli powder
250ml thin coconut milk
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fennel
1/2 teaspoon ground turmeric
2 strips lemon zest, thinly peeled
6 curry leaves
2 tablespoons lemon juice
1 teaspoon salt
125ml thick coconut milk

Method

  1. Wipe the fish with damp paper towel. Cut the fish into serving pieces.
  2. Put the onion, garlic, ginger and sambal ulek into a food processor and process to a smooth paste, adding 1 tablespoon of the thin coconut milk if necessary. Scrape the blended mixture into a saucepan, wash out the food processor with the thin coconut milk and add to the pan with the ground spices, lemon zest and curry leaves. Bring to the boil, then reduce the heat to low and simmer for about 8 minutes. Add the fish, lemon juice and salt and simmer for 5 minutes. Add the thick coconut milk and stir until the curry reaches simmering point once more. Serve with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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