A curry made of cat fish fillet, stewed until the fish blakes into a thick stew.
Ikan Kari (Catfish Curry)
A curry made of catfish fillet, stewed until the fish flakes into a thick stew.
Servings: 6 people
- 3 lbs catfish fillet cubed 1½"
- 4 ea limes juiced
- 4 tsp coriander ground
- 2 tsp cumin ground
- 2 tsp turmeric ground
- 2 tsp kerrie djawa ground
- 1 tsp galangal ground
- 1 tsp sereh ground
- 1 tsp laos ground
- 6 medium shallots chopped
- 4 cloves garlic crushed
- 4 inches rootginger finely sliced
- 2 lbs tomatoes (preferrably plum) peeled and crushed
- 3 cups coconut milk
- Cut the fish in 1½" cubesDrizzle with the lime juice and set aside for at least half an hour
- Mix the spices thoroughly.Spread evenly across a wok and roast over low heat until dark and fragrant.
- Add the peanut oil and make the roasted curry spices into a thick heavy paste. It will be almost black.Add the onion, stir well while frying until the onions are soft and golden.Add the garlic and stir fry until soft.
- Take the fish cubes and dry them off.Add the fish and fry in the base until they turn white.
- Add the tomatoes, coconut milk, and rootginger.Stir well and fry, then add the coconut milk and simmer, stirring occasionally, to reduce the liquid, and the fish starts to flake and become a thick paste (about an hour).
Based on a whole fried fish recipe from Indonesian Cookery by David Scott with Surya Winata : p. 117.